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Sustainable Food Proteins is a peer-reviewed journal published by Wiley, covering Proteins in Food Systems, Protein Hydrolysis and Bioactive Peptides, Food composition and properties.
| Publisher | Wiley |
|---|---|
| Reference style | Author–year (Chicago) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Sustainable Food Proteins 12 (3): 45–58.
Formats any DOI in Sustainable Food Proteins style. No sign-up. |
| Publishes research in | Proteins in Food Systems Protein Hydrolysis and Bioactive Peptides Food composition and properties Meat and Animal Product Quality Food Chemistry and Fat Analysis |
| ISSN | 2771-9693 |
| Citation impact (2-yr) | 3.09 |
| h-index | 13 |
| i10-index | 17 |
| Total citations | 566 |
| Top institutions publishing here | University of Saskatchewan |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Abstract There is growing interest in the design and fabrication of next‐generation plant‐based (NG‐PB) foods that have physicochemical and functional properties that simulate those of traditional animal‐based foods, like meat, seafood, egg, and dairy products. Many of these products are colloidal materials containing particles or polymers, which means that their properties can be understood using…
Abstract Many plant protein ingredients have unpleasant flavor (e.g., green, beany, bitterness) characteristics. Isolation of the protein fraction will reduce the intensity of the undesirable flavors but in most cases the flavor issue is not eliminated. The objective of this review is to provide information about undesirable flavors associated with plant proteins and approaches to…
Abstract Due to population and environmental concerns, more sustainable proteins are needed as alternatives to traditional proteins, including meat, milk, and soy proteins. Amaranth protein has been considered as a complete protein that is also gluten‐free and balanced in amino acid composition. Amaranth protein is rich in bioactive peptides, and its hydrolysis products have been…
Abstract Bioactive peptides that are derived through the enzymatic hydrolysis of proteins have garnered significant attention for their diverse health‐promoting properties. This article delves into the technology behind plant‐derived bioactive peptide production by emphasizing the principles of enzyme hydrolysis. Furthermore, the review highlights the refinement techniques, employing membrane ultrafiltration and various forms of column chromatography…
Abstract Faba beans are widely consumed around the globe especially in the mid‐Eastern region as whole seeds while being an emerging feedstock for protein‐rich ingredients for the food industry. Their higher protein levels compared to other pulses (e.g., pea) make them attractive to ingredient processors for adding value to primary crop production. Protein fractionation occurs…
