4075 ⎘
Working-up of proteins for foodstuffs Vegetable proteins
Sub-classes:EXTRUSION METHODS AND FLAVORED PRODUCTS FORMED THEREBY
#2Meat Alternative Compositions Comprising Cranberry Seed Preparations and Methods for Making Same
#3BINDER COMPOSITION FOR MEAT SUBSTITUTE
#4MEAT ANALOGUE PRODUCTS
#5PLANT-BASED POULTRY PRODUCTS, AND METHODS OF PRODUCING THE SAME
#6Method of Manufacturing a Ready-to-Drink Infused Beverage Containing Atmospheric-Plasma-Treated Protein
#7TEXTURED COMPOSITION COMPRISING PLANT PROTEINS AND HIGH AMYLOSE STARCH, METHOD FOR PREPARING SAME AND USE THEREOF
#8WATER-IN-OIL EMULSION COMPOSITION FOR MEAT-SUBSTITUTE PROCESSED PRODUCT CONTAINING PLANT RAW MATERIAL
#9VEGAN ALTERNATIVE TO CHEESE (II)
#10COMPOSITION AND METHOD OF MAKING A GEL SYSTEM FOR VEGAN MEAT ANALOGS
#11SYSTEMS, METHODS, AND COMPOSITIONS FOR PRODUCTION OF CELLULAR AGRICULTURE PROTEIN PRODUCTS
#12DIGESTIBILITY ENHANCER FOR COMPOSITION CONTAINING PLANT PROTEIN
#13Texturised food product comprising destarched oats and method for producing it
#14PROCESS AND APPARATUS FOR THE PRODUCTION OF A MEAT ANALOGUE
#15Method for Producing Protein Crisps and Products Produced Thereby
#16MEAT SUBSTITUTE PRODUCT
#17Batters Using Treated Legume Flours and Concentrates
#18MEAT SUBSTITUTE PRODUCT
#19COMPOSITE PLANT PROTEIN AND PREPARATION METHODS THEREOF
#20FORMULATION
#21PREPARATION OF SUNFLOWER PROTEIN PRODUCTS ("871")
#22NEUTRALLY TASTING, HIGH PROTEIN AND LOW FAT PEA VARIETIES
#23PLANT MILK PRODUCTION METHOD
#24PLANT PROTEIN COMPOSITION
#25PLANT PROTEIN ISOLATE AND PROCESS FOR PRODUCTION THEREOF
#26TEXTURIZED FIBROUS VEGETABLE PROTEIN, DEFIBRATED PRODUCT OF TEXTURIZED FIBROUS VEGETABLE PROTEIN, AND METHOD FOR IMPROVING DEFIBRATION RESISTANCE OF TEXTURIZED FIBROUS VEGETABLE PROTEIN
#27DEFIBRATED PRODUCT OF TEXTURED FIBROUS VEGETABLE PROTEIN, PACKAGE, AND METHOD FOR PRODUCING DEFIBRATED PRODUCT OF TEXTURED FIBROUS VEGETABLE PROTEIN
#28COMPOSITIONS AND METHODS FOR THE PRODUCTION OF A DRIED FERMENTED PEA PROTEINS
#29TASTE MODIFYING COMPOSITIONS AND USES THEREOF
#30EXTRUDED PRODUCT AND A PROCESS FOR MAKING THE SAME
#31TEXTURIZED FORMED PLANT PROTEIN PRODUCT AND METHOD FOR MANUFACTURING THE SAME
#32MEAT-ANALOGUE COMPOSITION
#33AROMA CHANGE METHOD AND TASTE ENHANCEMENT METHOD FOR VEGETABLE PROTEIN-CONTAINING COMPOSITION
#34METHODS OF FORMING COMESTIBLE CELL-BASED FOOD PRODUCTS UTILIZING HIGH-MOISTURE EXTRUSION
#35FUNCTIONAL PLANT PROTEINS AND METHODS FOR GENERATING SAME
#36PROCESSING OF STARCH-PROTEIN PULSES
#37STABLE COMPOSITIONS
#38FOOD COMPOSITION AND METHOD FOR PRODUCING FOOD COMPOSITION
#39Method for Producing Low-toxin, Low-viscosity and Enhanced-quality Corn Steep Liquor Protein Powder with Special Flavor
#40FAT REDUCTION IN NON-ANIMAL PROTEIN COMPOSITIONS
#41SOLID STATE FERMENTATION FOR THE PRODUCTION OF NUTRIENT DENSE INGREDIENTS USING DEFINED COMBINATIONS OF FUNGAL AND BACTERIAL STRAINS
#42PROTEIN COMPOSITIONS FOR PLANT-BASED FOOD PRODUCTS AND METHODS FOR MAKING
#43PREPARATION OF DUAL CROSS-LINKED ZEIN-CARBOXYMETHYL CHITOSAN NANOPARTICLES FOR IMPROVING THERMAL STABILITY OF POLYPHENOL
#44PLANT PROTEIN COMBINATIONS AND USES THEREOF
#45LEGUMINOUS PROTEIN EXTRACT HAVING IMPROVED ACID-GELLING PROPERTIES
#46METHOD FOR IMPROVING HANDLING PROPERTIES OF PROTEIN INGREDIENTS
#47PROCESSING OF WHOLE OILSEEDS FOR MANUFACTURING PROTEIN CONCENTRATES
#48PEA AND RAPESEED PROTEIN ISOLATE
#49Preparation method of pre-gelatinized pea protein powder
#50PLANT-BASED PROTEIN MIXTURES AND NUTRITIONAL COMPOSITIONS
#51Irregular and Random Shaped Extruded Protein Puff Cereal
#52POTATO PROTEIN POWDERS
#53POTATO PROTEIN POWDERS
#54WATERCRESS EXTRACTION METHOD
#55METHOD FOR PRODUCING VEGETABLE-BASED CHEESE
#56HEALTHY CRISP SNACK FOOD PRODUCT
#57PLANT-BASED FOOD PRODUCTS
#58NON-ANIMAL PROTEIN BLENDS AND COMPOSITIONS CONTAINING SAME
#59METHOD OF PRODUCING A FOOD PRODUCT COMPRISING GUTTED AND PLUCKED POULTRY MEAT MATERIAL
#60METHOD FOR PRODUCING PROCESSED VEGETABLE PROTEIN-CONTAINING COMPOSITION
#61APPARATUS FOR PROCESSING PLANT-BASED PROTEINACEOUS FOOD ITEMS, SET OF FOOD ITEMS AND METHOD OF PROCESSING
#62PLANT PROTEIN COMPOSITION
#63FAT-FREE SOFT CREAM CHEESE USING AGGREGATES OF PEA PROTEIN HYDROLYSATE
#64MEAT STRUCTURED PROTEIN PRODUCTS AND METHOD FOR THE MANUFACTURE THEREOF
#65Method for Producing Plant-Based Meat Analogues Using Leuconostoc Carnosum
#66THICKENER FOR VEGETABLE PROTEIN-CONTAINING COMPOSITION
#67METHOD OF MAKING A SEAFOOD ANALOGUE
#68HYDROLYSIS OF SEED PROTEIN CONCENTRATE IN SUBCRITICAL WATER MEDIA, PRESSURIZED FLUID MEDIA AND ELECTROLYSIS OR COMBINED TECHNOLOGIES WITH ADDITION OF CITRUS PECTIN AND CITRIC ACID
#69PLANT BASED PROTEIN COMPOSITIONS FOR FOOD APPLICATIONS
#70PREPARATION METHOD FOR LIGHT-COLORED WATER-SOLUBLE VEGETABLE PROTEIN
#71A SUNFLOWER SEED PROTEIN CONCENTRATE AND PROCESS FOR THE PRODUCTION THEREOF
#72COMPOSITION OF RECOMBINANT CASEINS AND PLANT MATERIAL
#73ENGINEERED BOVINE CELL LINES FOR SUSPENSION CULTURE
#74TEXTURED FAVA BEAN PROTEIN PRODUCT
#75NON-DAIRY CHEESE PRODUCT COMPRISING PLANT PROTEIN
#76Extruded High Protein and High Fiber Food Pieces and Methods of Making
#77PROTEIN BAR
#78HEAT STABLE RAPESEED PROTEIN COMPOSITION
#79PLANT-BASED INTRAMUSCULAR FAT SUBSTITUTES
#80PLANT-ONLY GUMS (1) REPLACEMENT SYSTEM IN FOOD PRODUCTS
#81METHODS AND COMPOSITIONS FOR CONSUMABLES
#82STRUCTURED PROTEIN ISOLATES AND RELATED METHODS
#83PLANT-ONLY GUMS (2) REPLACEMENT SYSTEM IN FOOD PRODUCTS
#84MASKING AGENT
#85FUNCTIONAL PLANT-BASED MATERIALS
#86PROCESS FOR THE PRODUCTION OF A STRUCTURED PROTEIN PRODUCT
#87PLANT BASED FOOD PRODUCT AND METHOD OF ITS PRODUCTION
#88Extrusion Cooked Legume Protein Composition, Uses and Methods of Manufacture
#89MEAT-ANALOGUE COMPOSITION
#90MEAT SUBSTITUTE PRODUCTS FREE OF METHYLCELLULOSE
#91SOLVENT BASED DE-OILING FOR PLANT BASED PROTEIN EXTRACTION
#92Vegan Cheese Manufacture using Legume Ingredients and Associated Methods
#93PROTEIN-BASED MEAT ANALOGS AND METHODS OF MANUFACTURE THEREOF
#94PLANT-BASED MEAT ALTERNATIVE COMPOSITIONS FOR FOODSERVICE AND PREPARATION METHODS THEREOF
#95PLANT-ONLY BULKING AND TEXTURIZING AGENTS FOR FOOD PRODUCTS
#96MEAT SUBSTITUTE PRODUCT
#97Process For Solubilizing Proteins
#98PROCESS FOR PREPARING HYBRID MEAT ANALOGUE
#99HYDROPHILIC POWDERED OIL AND FAT AND METHOD FOR PRODUCING SAME
#100TEXTURIZED VEGETABLE PROTEIN
#101EGG-FREE MERINGUE COMPOSITION
#102LIQUID OAT COMPOSITION AND METHOD FOR PRODUCTION THEREOF
#103Textured Plant Protein Pasta Product and Method
#104A BATCH PROCESS AND SYSTEM FOR PREPARING A LIQUID OAT BASE OR DRINK FROM AN OAT MATERIAL
#105EDIBLE COMPOSITIONS COMPRISING DEAMIDATED LEGUME PROTEIN ISOLATES
#106EDIBLE COMPOSITIONS COMPRISING DEAMIDATED LEGUME PROTEIN ISOLATES
#107Cottonseed Protein Texturization and Methods and Uses Thereof
#108HOLLOW FIBRES
#109DE-FLAVORED PEA PROTEIN CONCENTRATES AND METHODS OF MANUFACTURE
#110CORN PROTEIN CONCENTRATE AND METHODS OF MANUFACTURING SAME
#111LEGUME PROTEIN ISOLATES HAVING IMPROVED EMULSIFYING FUNCTION
#112HOLLOW FIBRES
#113MARBLED MEAT ANALOG AND METHODS OF MAKING
#114Preparation of Sunflower Protein Products ("SF870")
#115Preparation Of Pulse Protein Products ("YP870")
#116A METHOD OF FORMING A COMPOSITION COMPRISING A PROBIOTIC MICRO-ENCAPSULATED IN A DENATURED PLANT PROTEIN MATRIX
#117PLANT SOURCED PROTEIN-POLYPHENOL COMPLEXES
#118TEXTURED VEGETABLE PROTEIN
#119High Protein Food
#120VEGAN FAT PARTICLES AND USE IN PLANT-BASED SAUSAGE ANALOGUE
#121MEAT AND SEAFOOD ANALOGUE PRODUCTS
#122MEAT ANALOGUE PRODUCT
#123STRUCTURED PROTEIN ISOLATES AND RELATED METHODS
#124Modeling Plant Ingredient Proteins for Use in Developing Food Products
#125SOLID PLANT PROTEIN COMPOSITIONS WITH IMPROVED PHYSICAL AND/OR ORGANOLPETIC PROPERTIES AND METHODS OF MAKING AND USING THEREOF
#126A CONTINUOUS PROCESS AND SYSTEM FOR PREPARING A LIQUID OAT BASE OR DRINK FROM AN OAT DERIVED MATERIAL
#127ALTERNATIVE PROTEIN CRUMBLES
#128DEVICE AND METHOD FOR FORMING A PRODUCT THAT IMITATES PROPERTIES OF MEAT, POULTRY, FISH, SEAFOOD, OR PRODUCTS DERIVED THEREFROM
#129FLAVOR IMPROVER FOR PLANT-BASED RAW MATERIALS AND APPLICATION THEREOF
#130BREAD CRUMBS COMPOSITION
#131A SYSTEM AND METHOD OF CREATING A FIBRE
#132EXTRUDED FOOD PIECES HAVING A ROUGH TEXTURED SURFACE AND METHODS OF MAKING
#133METHODS OF MANUFACTURING PROTEIN-BASED MEAT ANALOGS
#134A CHOCOLATE PRODUCT COMPRISING A MILK ANALOGUE PRODUCT
#135NUTRITIONAL COMPOSITIONS FROM PLANT-BASED PROTEINS AND METHODS FOR MAKING THE SAME
#136PROTEIN PREPARATION PRODUCED FROM LINSEED AND PREPARATION METHOD
#137CANOLA PROTEIN ISOLATE AND PROCESS FOR PRODUCTION
#138Oil Seed Protein Isolate and Process for Production
#139SUNFLOWER PROTEIN ISOLATE AND PROCESS FOR PRODUCTION
#140VEGAN-BASED EGG WHITE SUBSTITUTE PRODUCT
#141PLANT-BASED FOOD PRODUCTS
#142COMPOSITIONS, METHODS AND SYSTEMS FOR PHOSPHORYLATION OF PROTEINS IN PLANTS
#143STABILIZER COMPOSITIONS FOR FILLINGS AND TOPPINGS
#144METHOD FOR OBTAINING A GELLED PLANT PROTEIN COMPOSITION USING TRANSGLUTAMINASE
#145SANZAN GUM-CONTAINING STABILIZER FOR COMPOUND PROTEIN BEVERAGE, AND USE AND COMPOUND PROTEIN BEVERAGE
#146PRODUCTION METHOD FOR TEXTURED PLANT PROTEIN-CONTAINING FOOD PRODUCT
#147CHEESE-LIKE FOOD PRODUCT
#148COMPOSITIONS AND METHODS FOR FOOD ALLERGY PREVENTION
#149METHOD FOR REDUCING THE BITTERNESS OF A LEGUMINOUS PROTEIN
#150A CHOCOLATE PRODUCT COMPRISING A MILK ANALOGUE PRODUCT
#151A CHOCOLATE PRODUCT COMPRISING A MILK ANALOGUE PRODUCT
#152PLANT-BASED CHEESE PRODUCT
#153CHEESE ANALOGUE PRODUCT INCLUDING CORN PROTEIN ISOLATE
#154A NON-CASEIN CHEESE ANALOGUE COMPOSITION
#155FREEZE STRUCTURED AND ENZYMATICALLY CROSSLINKED FOOD MATERIALS
#156METHOD FOR PRODUCING MEAT-LIKE PROCESSED FOOD
#157PLANT PROTEIN-STARCH FILMS
#158Enhanced Aerobic Fermentation Methods for Producing Edible Fungal Mycelium Blended Meats and Meat Analogue Compositions
#159PROCESS FOR REMOVING LIPOPHILIC OFF-FLAVORS FROM PLANT PROTEINS
#160PROCESS FOR IMPROVING FLAVOR OF MEAT ANALOGS
#161Imitation-Meat Food Product and Method of Fabricating Imitation-Meat Food Product
#162Method and System for Time of Pollinating Cereal Crops
#163CHICKPEA MICROCARRIERS
#164SYNTHETIC EDIBLE MATERIAL WITH A PROTEIN CONCENTRATION GREATER THAN 50%
#165METHOD FOR PREPARATION OF FULLY SOLUBLE LEGUME PROTEINS USING MEDIA MILL COUPLED WITH ULTRASOUND
#166A PLANT-BASED PROTEIN CONCENTRATE AND METHOD FOR PREPARING THE SAME
#167Climate change mitigation using oleogels prepared from plant proteins to replace animal derived fats and tropical oils in food products
#168MEAT SUBSTITUTE PRODUCTS FREE OF METHYLCELLULOSE
#169PROTEIN COMPOSITIONS FOR PLANT-BASED FOOD PRODUCTS AND METHODS FOR MAKING
#170PROCESS FOR PRODUCING NON-DAIRY PROTEIN PREPARATION, AND PROTEIN PREPARATION
#171RuBisCO PROTEIN FIBERS
#172NON-DAIRY PROTEIN BASED EDIBLE PRODUCT AND, PROCESS FOR MANUFACTURING THE SAME
#173PROCESS FOR PRODUCING A NON-DAIRY GEL
#174A NON-DAIRY CHEESE ANALOGUE COMPOSITION
#175HIGH-MOISTURE TEXTURIZED VEGETABLE PROTEIN
#176PURIFICATION OF TOBACCO-DERIVED PROTEIN COMPOSITIONS
#177PATATIN AS BINDER IN FOOD PRODUCTS OTHER THAN MEAT SUBSTITUTES
#178HIGH PROTEIN SNACK COMPOSITIONS
#179METHODS FOR PROCESSING PROTEIN CONTAINING COMPOSITION, AND PROCESSED PROTEIN BASED EXTRUDED PRODUCTS
#180DE-FLAVORED FAVA BEAN PROTEIN CONCENTRATES AND METHODS OF MANUFACTURE
#181Directional Freezing of Ribulose-1,5-Bisphosphate Carboxylate-Oxygenase (RUBISCO)
#182COMPOSITIONS FOR HUMAN CONSUMPTION
#183MEAT-ANALOGUE COMPOSITION
#184METHOD FOR PRODUCING PLANT-PROTEIN-FERMENTED FOOD OR BEVERAGE
#185METHOD FOR CREATING MASKING COMPOSITIONS
#186MEAT PRODUCTS AND METHODS FOR PRODUCING SAME
#187PULSE PROTEIN-BASED COMPOSITION FOR ACTIVATING THE SYNTHESIS OF FGF19
#188METHODS OF MAKING SHELF STABLE AND READY TO DRINK PLANT PROTEIN BEVERAGES
#189METHOD FOR PRODUCING PLANT PROTEIN-PROCESSED PRODUCT HAVING IMPROVED FOOD TEXTURE
#190FUNCTIONAL POTATO PROTEIN COMPOSITIONS WITH REDUCED ENZYMATIC ACTIVITY
#191PROTEIN RECOVERY FROM PROTEINACEOUS MATERIAL
#192CHOCOLATE FREE FROM DAIRY COMPONENTS
#193METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES
#194METHODS AND COMPOSITIONS FOR CONSUMABLES
#195CONIC CLOSED REVOLUTION MODULAR SHORT DIE WITH MODIFIED GEOMETRY
#196A PROCESS FOR PREPARING AN EXTRUDED PLANT-BASED FOOD PRODUCT
#197RAPESEED PROTEIN COMPOSITION
#198MANUFACTURING METHOD OF VEGETABLE LACTIC ACID BACTERIA FERMENTED ALMOND MILK
#199SENSORY MODIFIERS FOR MEAT SUBSTITUTE COMPOSITIONS
#200FOODSTUFF PROCESSING APPARATUS
#201METHOD FOR MANUFACTURING PLANT-BASED MEAT WITH ARTIFICAL MUSCLE FIBER INSERTED
#202PLANT-BASED FLAVOUR MODIFYING INGREDIENT
#203STRUCTURED FOOD PRODUCTS AND METHODS OF PRODUCTION THEREOF
#204USING RIBULOSE-1,5-BISPHOSPHATE CARBOXYLATE-OXYGENASE (RUBISCO) ISOLATE AS A FAT BINDING AGENT
#205FOOD COLOURING AGENTS
#206PROTEIN PREPARATION PRODUCED FROM ALMOND SEEDS AND PREPARATION METHOD
#207LEGUMINOUS PROTEIN COMPOSITIONS HAVING IMPROVED ACID-GELLING PROPERTIES
#208FISH FLAVOUR AND FISH ANALOGUE PRODUCT
#209A METHOD AND A SYSTEM FOR MANUFACTURING A PROTEIN-RICH BIOMASS COMPRISNG EDIBLE FILAMENTOUS FUNGUS
#210Kind of plant protein-based fat analogue and its preparation and 3D/4D printing application
#211TEXTURED PLANT PROTEINS WITH IMPROVED FIRMNESS
#212FERMENTED PLANT PROTEINS
#213PLANT BASED MEAT ANALOG
#214PULSE PROTEIN GELATION
#215PROCESS FOR PREPARING PLANT PROTEIN COMPOSITIONS, AND PLANT PROTEIN COMPOSITION OBTAINABLE BY SAID PROCESS
#216MEAT ALTERNATIVE PRODUCT AND PROCESS
#217HYDROLYSATE COMPOSITIONS AND METHODS FOR PRODUCING THEREOF
#218LEGUME, PROTEIN. EXTRUDATE PRODUCTS AND DERIVATIVE FOOD PRODUCTS AND METHODS OF MANUFACTURE THEREOF
#219AUTOMATED MEAT ANALOGUE PRODUCTION SYSTEMS
#220NON-DAIRY CHEESE ANALOGUE
#221METHOD FOR MANUFACTURING PROCESSED HEMP BEVERAGE/FOODSTUFF OR FOODSTUFF MATERIAL
#222FERMENTED FOOD PRODUCT
#223MICROPARTICLES MADE OF PLANT PROTEIN EXTRACTS AND USES THEREOF AS CELL CARRIERS FOR THE PREPARATION OF FOOD PRODUCTS
#224GRANULAR SOLID COMPOSITION
#225FOOD FORMULATION WITH HIGH PROTEIN CONTENT
#226MEAT-ANALOGUE COMPOSITION COMPRISING AN INTERESTERIFIED BLEND OF VEGETABLE OIL AND FULLY HYDROGENATED VEGETABLE OIL
#227HYDROGEL ENCAPSULATIONS AND METHODS OF MAKING THE SAME
#228EXTRUSION COOKED LEGUME PROTEIN COMPOSITION, USES AND METHODS OF MANUFACTURE
#229Texture Enhancer for Protein Ingredient-Containing Food, and Method for Enhancing Texture and Method for Manufacturing Protein Ingredient-Containing Food by Using Same
#230METHOD OF PRODUCING PROTEIN ISOLATE FROM SUNFLOWER MEAL
#231TOBACCO-DERIVED PROTEIN COMPOSITIONS
#232CHITOSAN-BASED THERMOGELLABLE BINDING MIXTURES FOR VEGETABLE-BASED TEXTURED MEAT PRODUCTS
#233POTATO PROTEIN AND PROCESS FOR MANUFACTURING THEREOF
#234COMPOSITIONS COMPRISING PLANT PROTEINS ITS METHOD OF PRODUCTION AND THE METHODS OF USE
#235METHODS OF PRODUCING MEAT ANALOGUE FOOD INGREDIENTS
#236PRODUCTION METHOD FOR TEXTURED VEGETABLE PROTEIN COMPOSITE FOOD, AND TEXTURED VEGETABLE PROTEIN COMPOSITE FOOD
#237Protein-rich extrudates, food products, and processes for making the same
#238NUTRITIONAL FORMULATIONS COMPRISING A PEA PROTEIN ISOLATE
#239PLANT-BASED INTRAMUSCULAR FAT SUBSTITUTES
#240METHOD FOR PRODUCING STRETCHING CHEESE SUBSTITUTE
#241FERMENTED PLANT PROTEINS
#242PLANT BASED MEAT ANALOG
#243PULSE PROTEIN GELATION
#244PROCESS FOR PREPARING PLANT PROTEIN COMPOSITIONS, AND PLANT PROTEIN COMPOSITION OBTAINABLE BY SAID PROCESS
#245A PROCESS FOR PREPARING A VEGAN EDIBLE PRODUCT FROM EDIBLE NON-ANIMAL PROTEINS
#246PROCESS FOR ENHANCING SOLUBILITY OF PLANT PROTEIN COMPOSITIONS
#247PLANT-BASED YOGURT PRODUCT
#248A PROCESS FOR PREPARING A CRISPY COATED EXTRUDED PLANT-BASED FOOD PRODUCT
#249PROCESSED HEMP PROTEIN-INCLUDING LIQUID COMPOSITION AND PRODUCTION METHOD THEREFOR
#250NUTRITIONAL FORMULATIONS COMPRISING A PEA PROTEIN ISOLATE
#251USE OF GINGERDIOL COMPOUNDS TO ENHANCE FLAVOR
#252PRODUCT ANALOGS OR COMPONENTS OF SUCH ANALOGS AND PROCESSES FOR MAKING SAME
#253LIQUID EGG-SUBSTITUTE COMPOSITION AND HEAT-COAGULATED PRODUCT
#254METHOD FOR PRODUCING A PEA EXTRACT
#255Processed leguminous materials
#256MINCED MEAT ANALOGUE
#257A PROCESS FOR PREPARING A VEGAN EDIBLE PRODUCT FROM EDIBLE NON-ANIMAL PROTEINS
#258FIBROUS OR LAMINATED, AND TEXTURED FOOD PRODUCT AND METHOD FOR PRODUCING SAME
#259MODIFIED PLANT PROTEINS WITH ENHANCED FUNCTIONAL PROPERTIES FOR FOOD USES
#260METHOD FOR PRODUCING PROTEOLYTIC PRODUCT, AND ENZYME AGENT
#2613D-PRINTABLE PROTEIN-ENRICHED SCAFFOLDS
#262SYSTEM AND METHOD FOR PROTEIN SELECTION
#263NUTRITIONAL FORMULATIONS SUCH AS A YOGHURT, CREAM, CREAM DESSERT OR FROZEN DESSERT, COMPRISING A PEA PROTEIN ISOLATE, AND THE USE OF THE FORMULATION AS A SOURCE OF PROTEIN
#264MEAT-ANALOGUE COMPOSITION COMPRISING SATURATED FATTY ACIDS OF STEARIC AND LAURIC ACID RESIDUES
#265LOW LIPID CONTENT OAT PROTEIN COMPOSITION WITHOUT TRACES OF ORGANIC SOLVENT
#266OAT PROTEIN COMPOSITION OF HIGH SOLUBILITY
#267COMPOSITIONS, METHODS AND SYSTEMS FOR PRODUCTION OF EGG WHITE PROTEINS IN PLANTS
#268FOAMED, ELASTIC, PROTEIN-BASED PRODUCT, METHOD FOR PRODUCING SUCH PRODUCTS, MORE PARTICULARLY PLANT PROTEIN- AND PLANT FIBRE-BASED EXTRUDED MEAT ANALOGUES, DEVICE FOR CARRYING OUT SUCH A METHOD AND USE OF THE PRODUCT FOR PRODUCING PLANT PROTEIN-BASED MEAT ANALOGUES
#269FOAMED, RESILIENT, PROTEIN-BASED PRODUCT
#270METHODS FOR BLENDING ANIMAL AND PLANT PROTEIN MIXTURES WITH IMPROVED FOOD FUNCTIONALITY
#271METHOD FOR PRODUCING RICE PROTEIN-CONTAINING LIQUID COMPOSITION
#272DENATURED PROTEIN MATERIAL
#273PROCESS OF MANUFACTURING EDIBLE MICROEXTRUDED PRODUCT COMPRISING PROTEIN,COMPOSITION THEREBY OBTAINED AND THE USE THEREOF
#274PROTEIN CONCENTRATE AND METHOD OF PREPARATION
#275COWPEA-BASED PROTEIN CONCENTRATES FOR FOOD PRODUCTS AND METHOD OF MANUFACTURE
#276METHOD OF MANUFACTURING A FORMED MEAT-REPLACEMENT FOOD PRODUCT AND A FORMED MEAT-REPLACEMENT FOOD PRODUCT COMPRISING A PLANT BASED PROTEINACEOUS BINDER INGREDIENT, A PLANT BASED PROTEINACEOUS BINDER INGREDIENT AND A METHOD FOR MANUFACTURING A PLANT-BASED PROTEINACEOUS BINDER INGREDIENT
#277METHOD FOR PRODUCING PROCESSED PLANT-BASED PROTEIN-CONTAINING LIQUID COMPOSITION
#278PLANT BASE/ANIMAL CELL HYBRID MEAT SUBSTITUTE
#279MEAT SUBSTITUTE PRODUCT
#280MEAT-ANALOGUE COMPOSITION AND PROCESS FOR THE PREPARATION THEREOF
#281Method for producing functional pulse protein
#282TEXTURED LEGUME PROTEINS
#283MEAT SUBSTITUTE PRODUCT
#284PLANT - BASED EGG LIQUID FORMULATIONS AND PROCESSES THEREOF
#285PROTEIN PREPARATION PRODUCED FROM HEMP SEEDS AND PREPARATION METHOD
#286POWDERED CHICKPEA-PROTEIN BASED EMULSIFER, USES AND METHODS OF MANUFACTURE
#287BINDER SYSTEM FOR A MEAT ANALOGUE PRODUCT
#288METHOD OF PREPARING A VEGAN SALMON ANALOGUE
#289Dual-functional Bean-derived Polypeptide and Preparation Method Therefor
#290PROCESSED MEAT-LIKE FOOD, CONNECTIVE TISSUE-LIKE TEXTURE IMPARTING AGENT, METHOD FOR TEXTURE IMPROVEMENT OF PROCESSED MEAT-LIKE FOOD, AND PRODUCTION METHOD FOR PROCESSED MEAT-LIKE FOOD
#291Structured protein isolates and related methods
#292METHOD FOR MANUFACTURING PROCESSED ARTICLE OF PLANT PROTEIN FOOD/BEVERAGE PRODUCT IN WHICH AROMA IS ENHANCED
#293NON-ANIMAL PROTEIN BASED CHEESE AND PROCESSES FOR PRODUCING
#294VEGAN ALTERNATIVE TO CHEESE (II)
#295FOOD PRODUCTS COMPRISING MILK PROTEINS AND NON-ANIMAL PROTEINS, AND METHODS OF PRODUCING THE SAME
#296Meat Alternative Compositions Comprising Cranberry Seed Preparations and Methods for Making Same
#297PLANT-BASED SHREDDED MEAT PRODUCTS, AND METHODS OF PRODUCING THE SAME
#298METHODS RESPECTIVELY FOR PRODUCING CHEESE AND CHEESE ANALOGUE USING ENZYME
#299FOAMING INGREDIENT
#300PLANT-BASED MEAT REPLICAS WITH BINDERS FOR PLANT-BASED FOOD PRODUCTS