ArticleCurrent research in food science2022
Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment.
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed.
- Modulating protein-polysaccharide gel networksFood chemistry: X · 2026Article
- A Comparative Evaluation of Current and Emerging Strategies for Almond Protein Extraction.Molecules (Basel, Switzerland) · 2026Review
- Baru Proteins: Extraction Methods and Techno-Functional Properties for Sustainable Nutrition and Food Innovation.Foods (Basel, Switzerland) · 2025Review
- Effect of Defatting Method on Japanese Quince (Foods (Basel, Switzerland) · 2025Article
- Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications.Current research in food science · 2022Article
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4 authors.
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Abstract
Protein inadequacy is the major problem for most plant-based dairy yoghurt substitutes. This study investigated three limited degree of hydrolysis (DH: 1%, 5%, and 9%) of almond protein and the combined effect of DH and hydrolysed almond protein (HP) to non-hydrolysed almond protein (NP) ratios (HP/NP: 40:60, 20:80, 10:90 and 5:95) on the physicochemical properties of resulting fermentation induced almond-based gel (yoghurt). The gel microstructure, particle size, firmness, pH, water holding capacity (WHC), lubrication, flow, and gelation characteristics were measured and associated with the DH, composition, and SDS-PAGE results. The results show significant differences in gel samples with the same HP/NP (40:60) ratio of protein but different protein DH. A higher DH (9%) resulted in samples with lower hardness (6.03 g), viscosity (0.11 Pa s at 50 s-1), cohesiveness (0.63) and higher friction (0.203 at 10 mm/s) compared to sample with 1% DH with higher hardness - 7.34 g, viscosity at 50 s
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