INFLUENCE OF POTATO AND PEA PROTEIN FINING ON THE CHROMATIC PROFILE FEATURES OF RARA NEAGRA WINE by VLADEI, Natalia, ARSENI, Alexandra

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Digestibility of protein and estimated bioavailability of mineral compounds in plant-based yoghurt alternatives by Anastassia Zeinatulina, Kristel Tanilas, Kristel Ehala-Aleksejev, Ene Viiard, Tiina Kriščiunaite

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Artemisinin supplementation in concentrated cottonseed protein basal diets enhances growth, antioxidant capacity, intestinal immunity and microbiota in hybrid grouper (Epinephelus... by Ling Pan, Qi Wang, Weikang Li, Xiaohui Dong, Shiwei Xie, Beiping Tan, Hongyu Liu, Yan Wang

Subjects: “…Plant protein…”
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Partial replacement of soybean meal with mixed plant proteins yields comparable growth and carcass quality in growing-finishing pigs by Wei Han Zhao, Wei Han Zhao, Joo Hyun Ha, Joo Hyun Ha, Sungbo Cho, Sungbo Cho, In Ho Kim, In Ho Kim

Subjects: “…plant protein products…”
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The Effect of CaCl₂ on the Gelling Properties of Pea Protein–Pectin Dispersions by Dan Zhang, Da Chen, Osvaldo H. Campanella

Subjects: “…plant protein gels…”
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Characterization of physical, structural and antioxidant properties of hemp seed and seed meal protein-gallic acid conjugates by Wannawarang Tanbamrung, Suphat Phongthai, Pornchai rachtanapun, Kongsak Boonyapranai, Prem Thongchai, Liang Zhang, Kanyasiri Rakariyatham

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HEALTH-PROMOTING PROPERTIES OF BROAD BEANS (VICIA FABA L.) by Alicja Baranowska

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Research Progress in Sodium Reduction Strategies for Plant-Based Meat Products by WANG Rui, PENG Yu, SHAN Ziming, LI Mo, WEN Xin, NI Yuanying

Subjects: “…plant-based meat products; sodium reduction; fibrous structure formation; plant protein extraction; membrane filtration…”
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The protein transition: what determines the animal-to-plant (A:P) protein ratios in global diets by Adam Drewnowski, Kayla Hooker

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Future trends in plant-based meat: Consumer perception, market growth and health benefits by Janifer Raj Xavier, Sahana Hevlin Shashikumar, Dimple Vats, Om Prakash Chauhan

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