Julia K. Keppler

TL;DR: In this paper, the authors discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality, and observe that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications.

TL;DR: In this paper, the functionality of β-lactoglobulin from whey protein isolate (WPI) was compared to native WPI in terms of interfacial dilatational rheology and emulsifying activity at acidic conditions (pH 2.0 and 3.0).

TL;DR: In this article, a review of the positive and negative side effects of protein-plant interactions is presented, which explores the potential to fine-tune protein functionality during processing not only in model solutions but also in more complex foods.

TL;DR: The results imply a maximum of health beneficial compounds after fermentation (7-9 days) in contrast to raw cabbage or stored sauerkraut, as well as formation of potential bioactive compounds ascorbigen and indole-3-carbinol.

TL;DR: Targeted microbiome intervention by delayed-release NA might represent a future therapeutic option for prediabetes and type 2 diabetes and in the absence of systemic side effects.