Modulating commercial pea protein gel properties through the addition of phenolic compounds

Faber, Iris; Pouvreau, Laurice; Jan van der Goot, Atze; Keppler, Julia

doi:10.1016/j.foodhyd.2024.110123

Cited by 5 publications

(1 citation statement)

References 73 publications

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“…The most promising combinations identified, based on the capacity to build up the layers, smoothness and absence of syneresis, were WPI-GG, WPI-τCar, RP-GG, RP-τCar, SPI-τCar and PPI-τCar. PPI-τCar was selected for further studies, considering pea protein's inherent presence of phenolic compounds with antioxidant activity, which may benefit cultured cells (Faber et al, 2024).…”

Section: Screening Shape Fidelity Of Biopolymers and Microstructure O...mentioning

confidence: 99%

3D bioprinting of low-viscosity phase-separated food-grade bioinks byin situself-assembly

Oliveira,

DeSantis,

Pastrana

2024

Preprint

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There is a notable gap in the scientific understanding of the cellular role in cultured cell-based foods. Unravelling the effects of the interactions between ingredient micro/nanostructure and cells and their significance on nutrition and texture is of great importance. In addition, bioprinting methods face notable limitations in animal-free formulations and scale. Herein, we introduce a proof-of-concept bioprinting method based on thein situintegration of self-assembling events, allowing printing without supporting baths. Our approach enabled a food-grade 3D bioprinted model with 8.5 mm height and a hardness of 284 mN, supporting the early differentiation of myoblasts producing embryonic myosin heavy chain, after 7 days of differentiation. Cellular protein content increased up to 18-fold per initial cell without changes in construct texture. The method provides a novel concept to produce robust, cell-dense platforms for further research on food-grade bioprinted foods.

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Section: Screening Shape Fidelity Of Biopolymers and Microstructure O...mentioning

confidence: 99%

3D bioprinting of low-viscosity phase-separated food-grade bioinks byin situself-assembly

Oliveira,

DeSantis,

Pastrana

2024

Preprint

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Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels

Saffarionpour

2025

Food Biophysics

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Combining heat treatment and conjugation between guarana extract and pea protein isolate to produce O/W emulsions loaded with vitamin D3

da Silva-Padilha,

Oliveira Júnior,

Francisco

et al. 2024

Food Research International

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Modulating commercial pea protein gel properties through the addition of phenolic compounds

Cited by 5 publications

References 73 publications

3D bioprinting of low-viscosity phase-separated food-grade bioinks byin situself-assembly

3D bioprinting of low-viscosity phase-separated food-grade bioinks byin situself-assembly

Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels

Combining heat treatment and conjugation between guarana extract and pea protein isolate to produce O/W emulsions loaded with vitamin D3

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