The Journal of the American Oil Chemists Society (JAOCS) has released a special issue focused on the sources, quality, processing, modification and applications of plant and other alternative proteins. According to guest editors Janitha P.D. Wanasundara and Mila P. Hojilla‐Evangelista, "The papers presented in this special issue provide a snapshot of the research and information currently available in relation to the growing interest in plant proteins and alternative proteins, which is quickly becoming its own industry."
This special issue is the result of a fruitful collaboration between JAOCS and the AOCS Protein and Co-Products (PCP) Division. More than fifteen PCP Division members contributed to the 18 articles in this special issue.
Read 'JAOCS Special Issue: Satisfying protein demand with plant and alternative proteins: Sources, quality, processing, modifications and applications'
Achieving Your Goals by Helping Others Achieve Their Goals
James A. Kenar
Satisfying Protein Demand with Plant and Alternative Proteins
Janitha P.D. Wanasundara Ph.D., CFS Mila P. Hojilla‐Evangelista Ph.D.
Special Issue Articles
Shridhar K. Sathe Valerie D. Zaffran Sahil Gupta Tengfei Li
Technoeconomic Prospects for Commercialization of Brassica (Cruciferous) Plant Proteins
Edmund Mupondwa Xue Li Janitha P. D. Wanasundara
Changes in Corn Protein Content During Storage and Their Relationship with Dry Grind Ethanol Production
Divya Ramchandran Mila P. Hojilla‐Evangelista Stephen P. Moose Kent D. Rausch Mike E. Tumbleson Vijay Singh
Grain Thin Stillage Protein Utilization: A Review
Kornsulee Ratanapariyanuch Youn Young Shim Daniel J. Wiens Martin J. T. Reaney
Rice‐Endosperm and Rice‐Bran Proteins: A Review
Mohammed K. W. Al‐Doury Navam S. Hettiarachchy Ronny Horax
Composition and Phosphorous Profile of High‐Protein Rice Flour and Broken Rice, and Effects of Further Dry and Wet Processing
Making Kafirin, the Sorghum Prolamin, into a Viable Alternative Protein Source
Janet Taylor John R. N. Taylor
Structural Characterization and Functional Properties of Proteins from Oat Milling Fractions
Mallory E. Walters Chibuike C. Udenigwe Apollinaire Tsopmo
Composition and Functional Properties of Saline‐Soluble Protein Concentrates Prepared from Four Common Dry Beans (Phaseolus vulgaris L.)
Mila P. Hojilla‐Evangelista Nongnuch Sutivisedsak Roque L. Evangelista Huai N. Cheng Atanu Biswas
Stability and Bioavailability of Curcumin in Mixed Sodium Caseinate and Pea Protein Isolate Nanoemulsions
Manispuritha Yerramilli Natalie Longmore Supratim Ghosh
Application of Barley‐ and Lentil‐Protein Concentrates in the Production of Protein‐Enriched Doughnuts
Ewelina Eckert Wendy Wismer Kosala Waduthanthri Oksana Babii Jingqi Yang Lingyun Chen
Yogurt Fortification with Chickpea (Cicer arietinum) Flour: Physicochemical and Sensory Effects
Xi Chen Mukti Singh Kanika Bhargava Ranjith Ramanathan
Emerging Camelina Protein: Extraction, Modification, and Structural/Functional Characterization
Claire Boyle Lucy Hansen Chelsey Hinnenkamp Baraem P. Ismail
Plant RuBisCo: An Underutilized Protein for Food Applications
Elisa Di Stefano Dominic Agyei Emmanuel N. Njoku Chibuike C. Udenigwe
Canola Protein: A Promising Protein Source for Delivery, Adhesive, and Material Applications
Nandika Bandara Ali Akbari Yussef Esparza Jianping Wu
Preparation and Properties of Solution Cast Films From Pennycress Protein Isolate
Gordon W. Selling Mila Hojilla‐Evangelista William T. Hay Kelly D. Utt Gary D. Grose
Antioxidant Properties of Flaxseed Protein Hydrolysates: Influence of Hydrolytic Enzyme Concentration and Peptide Size
Ifeanyi D. Nwachukwu Rotimi E. Aluko
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