Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers

This study aimed to upcycle a byproduct of the edible oil industry, cold-pressed nettle seed meal (CPNSM), into a plant-based emulsifier, thereby increasing the sustainability of the food system. The protein content of the nettle seed protein (NSP) powder was 48.3% with glutamic acid (16.6%), aspara...

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Veröffentlicht in:	Food chemistry 2024-10, Vol.456, p.139878, Article 139878
Hauptverfasser:	Aksoylu Özbek, Zeynep, Kawata, Kentaro, Zhou, Hualu, Chung, Cheryl, Park, Jay Hoon, McClements, David Julian
Format:	Artikel
Sprache:	eng
Schlagworte:	Alternative protein Circular economy Emulsion stability Sustainability
Online-Zugang:	Volltext
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