The DOI matches its Crossref record; 7 of the 7 references it cites were found in a registry or an index.
Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins
Open accessAbstract
Protein is an essential macronutrient and a key structural component of many foods. The nutritional and technological properties of food protein ingredients depend on their source, extraction and purification, modification during food manufacture, and interactions with other food components. In addition to covering these elements, this review seeks to highlight underappreciated aspects of protein environmental sustainability and explores the potential of cultured meat and insect-derived proteins.
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Citations
Cites
Reducing food's environmental impacts through producers and consumers
Poore, J., & Nemecek, T. (2018) · Science · doi:10.1126/science.aaq0216 · Cited by 6,085
Algal Proteins: Extraction, Application, and Challenges Concerning Production
Bleakley, S., & Hayes, M. (2017) · Foods · doi:10.3390/foods6050033 · Cited by 1,092
Environmental impacts of cultured meat production
Tuomisto, H. L., & Teixeira de Mattos, M. J. (2011) · Environmental Science & Technology · doi:10.1021/es200130u · Cited by 891
Bryant, C. M., & McClements, D. J. (1998) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(98)00031-4 · Cited by 643
Rutherfurd, S. M., Fanning, A. C., Miller, B. J., & Moughan, P. J. (2015) · The Journal of Nutrition · doi:10.3945/jn.114.195438 · Cited by 433
Mathai, J. K., Liu, Y., & Stein, H. H. (2017) · British Journal of Nutrition · doi:10.1017/s0007114517000125 · Cited by 432
Cultured meat from muscle stem cells: A review of challenges and prospects
Kadim, I. T., Mahgoub, O., Baqir, S., Faye, B., & Purchas, R. (2015) · Journal of Integrative Agriculture · doi:10.1016/s2095-3119(14)60881-9 · Cited by 252
Cited by
Plant Proteins for Future Foods: A Roadmap
Sim, S. Y. J., SRV, A., Chiang, J. H., & Henry, C. J. (2021) · Foods · doi:10.3390/foods10081967 · Cited by 352
Zhou, H., Hu, X., Xiang, X., & McClements, D. J. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.108909 · Cited by 105
Silva, S. C., Almeida, T., Colucci, G., Santamaria-Echart, A., Manrique, Y. A., Dias, M. M., Barros, L., Fernandes, Â., Colla, E., & Barreiro, M. F. (2022) · Colloids and Surfaces A: Physicochemical and Engineering Aspects · doi:10.1016/j.colsurfa.2022.129264 · Cited by 61
Trends and prospects in dairy protein replacement in yogurt and cheese
Diaz-Bustamante, M. L., Keppler, J. K., Reyes, L. H., & Alvarez Solano, O. A. (2023) · Heliyon · doi:10.1016/j.heliyon.2023.e16974 · Cited by 48
Montemurro, M., Verni, M., Rizzello, C. G., & Pontonio, E. (2023) · Foods · doi:10.3390/foods12030485 · Cited by 36
Metadata
- Authors
- Loveday, S. M.
- Venue
- Annual Review of Food Science and Technology
- Publisher
- Annual Reviews
- Published
- 2019-03-25
- Volume
- 10
- Issue
- 1
- Pages
- 311-339
- ISSN
- 1941-1421 (ISSN-L)
- 1941-1413
- OpenAlex
- W2910049236
- Cited by
- 296
- References
- 7
- FWCI
- 5.12
- Type
- journal article
- Language
- en
- Open access
- green
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- Loveday, S. M. (2019). Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins. Annual Review of Food Science and Technology. https://doi.org/10.1146/annurev-food-032818-121128
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
