4076 ⎘
Working-up of proteins for foodstuffs; Vegetable proteins from soybean
METHOD FOR REDUCING BEANY FLAVOR OF TEXTURED VEGETABLE PROTEIN CONTAINING SOY PROTEIN
#2VEGETABLE BASED SNACK STICK
#3PLANT-BASED DELI MEAT ANALOGUE PRODUCTS COMPRISING TITANIUM DIOXIDE
#4METHOD FOR PRODUCING PROCESSED PLANT PROTEIN-CONTAINING COMPOSITION
#5COMPOSITION AND METHOD OF MAKING A GEL SYSTEM FOR VEGAN MEAT ANALOGS
#6DIGESTIBILITY ENHANCER FOR COMPOSITION CONTAINING PLANT PROTEIN
#7Method for Producing Protein Crisps and Products Produced Thereby
#8COMPOSITE PLANT PROTEIN AND PREPARATION METHODS THEREOF
#9POWDEROUS NUTRITIONAL COMPOSITION WITH IMPROVED FLOW CHARACTERISTICS
#10IMPROVING THE MOUTHFEEL OF PLANT PROTEIN COMPOSITION
#11FLAVOR COMPOSITION AND FOOD OR BEVERAGE
#12NOVEL PEA PROTEIN ISOLATE COMPOSITION AND PROCESS FOR PRODUCTION THEREOF
#13SOYBEAN SAPONIN-ENRICHED CHOCOLATES
#14HIGH-MOISTURE-EXTRUDED COMESTIBLE CELL-BASED FOOD PRODUCTS
#15METHOD FOR PRODUCING PROCESSED PLANT PROTEIN-CONTAINING COMPOSITION
#16PROCESS FOR PREPARING A PLANT-BASED FOOD DOUGH
#17A PROCESS FOR PREPARING A TEXTURIZED PLANT-BASED FOOD PRODUCT
#18METHOD FOR PRODUCING MODIFIED PROTEIN-CONTAINING LIQUID FOOD
#19FUNCTIONAL PLANT PROTEINS AND METHODS FOR GENERATING SAME
#20SOY PROTEIN-CONTAINING SHEET-LIKE COMPOSITION
#21A PROCESS FOR PREPARING A MEAT ANALOGUE PRODUCT
#22OIL AND FAT COMPOSITION
#23NOODLE-SHAPED BODY AGGREGATE AND METHOD OF PRODUCING SAME
#24Irregular and Random Shaped Extruded Protein Puff Cereal
#25HIGH-MOISTURE AND PLANT-BASED ALTERNATIVE MEAT WITH NUTRITIONAL BENEFITS AND LONG-TEARING MEAT TEXTURE, ALTERNATIVE MEAT COMPOSITION FOR MANUFACTURING THEREOF, MANUFACUTRING METHOD OF THE SAME ALTERNATIVE MEAT
#26METHOD FOR IMPARTING ANIMAL-FAT-LIKE FLAVOR IN PROCESSED FOOD PRODUCT
#27TREATED VEGETABLE PROTEIN PRODUCT AND METHOD OF MAKING THE SAME
#28TREATED SOY PROTEIN PRODUCT AND METHOD OF MAKING THE SAME
#29PREPARATION METHOD FOR LIGHT-COLORED WATER-SOLUBLE VEGETABLE PROTEIN
#30Protein Composition
#31FAT TISSUE MIMETIC
#32AGENT FOR ENHANCING SALTINESS OR SUPRESSING OFF-FLAVOR
#33METHOD FOR PRODUCING TEXTURED SOY PROTEIN COMPRISING RICE FLOUR AND TEXTURED SOY PROTEIN COMPRISING RICE FLOUR PRODUCED BY SAME METHOD
#34PLANT-BASED MEAT COMPOSITION AND METHODS OF MAKING THEREOF
#35Extruded High Protein and High Fiber Food Pieces and Methods of Making
#36METHOD OF PREPARING FERMENTED TEXTURIZED VEGETABLE PROTEIN HAVING ENHANCED BINDING STRENGTH
#37PLANT-BASED INTRAMUSCULAR FAT SUBSTITUTES
#38METHODS FOR PROCESSING ULTRA HIGH PROTEIN SOYBEANS, AND COMPOSITIONS RELATED THERETO
#39PLANT-ONLY GUMS (1) REPLACEMENT SYSTEM IN FOOD PRODUCTS
#40NON-ANIMAL PROTEIN COMPOSITIONS AND USES THEREOF
#41MASKING AGENT
#42METHOD FOR PREPARING PLANT-BASE FERMENTED PRODUCT PROVIDING GIPPEUNMAT AND HAVING ENHANCED GAMMA-GLUTAMYL PEPTIDE
#43EXTRUSION PROCESS FOR LIQUID PROTEIN CONCENTRATE OR ISOLATE
#44METHOD AND MEANS FOR AN ISOLATION OF MEMBRANE-BOUND PROTEINS FROM A BIOLOGICAL SAMPLE
#45PROPERTY MODIFIER FOR HEAT-COAGULATED GEL OF EGG WHITE PROTEIN
#46AMORPHOUS PROTEIN EXTRUDATES
#47EXTRUDED PUFFED HIGH PROTEIN FOOD PIECES AND METHODS OF MAKING
#48HOLLOW FIBRES
#49NON-ANIMAL-BASED WHOLE-CUT FOOD PRODUCTS
#50SLICED MEAT ANALOGUES AND PRODUCTION THEREOF
#51HOLLOW FIBRES
#52METHOD OF PRODUCING PROTEIN FOOD MATERIAL, PROTEIN FOOD MATERIAL, AND MOLDED MEAT ALTERNATIVE
#53FERMENTED PLANT-BASED COMPOSITIONS AND PROCESSES OF PREPARING THE SAME
#54EDIBLE MYCELIATED COMPOSITION
#55SOY PROTEIN CONCENTRATES AND METHODS OF PRODUCING AND USING THEREOF
#56ALTERNATIVE PROTEIN CRUMBLES
#57EXTRUDED FOOD PIECES HAVING A ROUGH TEXTURED SURFACE AND METHODS OF MAKING
#58Low-Saturation Grease Composition and Use Thereof
#59LOW MOISTURE TEXTURISED PLANT PROTEIN FROM BREWER'S SPENT GRAIN
#60POWDERY OIL OR FAT CONTAINING HIGHLY UNSATURATED FATTY ACID
#61COMPOSITIONS, METHODS AND SYSTEMS FOR PHOSPHORYLATION OF PROTEINS IN PLANTS
#62PLANT-BASED COMPOSITION AND PROCESS OF PREPARING THE SAME
#63METHOD FOR PRODUCING PROCESSED MEAT-LIKE FOOD PRODUCT, METHOD FOR IMPROVING JUICINESS OF PROCESSED MEAT-LIKE FOOD PRODUCT, METHOD FOR PREVENTING BREAKAGE OF EMULSIFIED GEL, AND FROZEN EMULSIFIED GEL
#64EMULSIFIED GEL, METHOD FOR PRODUCING EMULSIFIED GEL, PROCESSED MEAT-LIKE FOOD PRODUCT, AND METHOD FOR PRODUCING PROCESSED MEAT-LIKE FOOD PRODUCT
#65HIGH MOISTURE TEXTURISED PLANT PROTEIN FROM BREWER'S SPENT GRAIN
#66NICOTINAMIDE ADENINE DINUCLEOTIDE (NAD) COMPOSITIONS, METHODS OF MANUFACTURING THEREOF, AND METHODS OF USE THEREOF
#67PRODUCTION METHOD FOR TEXTURED PLANT PROTEIN-CONTAINING FOOD PRODUCT
#68METHOD FOR PRODUCING PROTEIN FOOD MATERIAL, AND PROTEIN FOOD MATERIAL
#69TEXTURED VEGETABLE PROTEIN
#70MEAT ANALOGUE PRODUCTS COMPRISING MODIFIED STARCH
#71NANOEMULSION, PLANT-BASED MEAT AND PREPARATION METHOD THEREOF
#72PLANT-BASED CHEESE PRODUCT
#73A NON-CASEIN CHEESE ANALOGUE COMPOSITION
#74METHOD FOR MANUFACTURING FLUID GEL
#75NOVEL BINDER
#76YEAST PROTEIN VEGETARIAN MEAT, AND PREPARATION METHOD THEREFOR AND APPLICATION THEREOF
#77MEAT ANALOGUE AND PROCESS FOR PRODUCING THE SAME
#78SYNTHETIC EDIBLE MATERIAL WITH A PROTEIN CONCENTRATION GREATER THAN 50%
#79METHOD FOR PREPARATION OF FULLY SOLUBLE LEGUME PROTEINS USING MEDIA MILL COUPLED WITH ULTRASOUND
#80A NON-DAIRY CHEESE ANALOGUE COMPOSITION
#81METHODS OF PREPARATION OF BABY FORMULA
#82MEAT ANALOGUE AND METHOD TO DECREASE THE OFF-FLAVOUR
#83PLANT BASED MEAT AND FISH ANALOG PRODUCTS
#84COMPOSITIONS AND METHODS COMPRISING PLANTS WITH MODIFIED SEED PROTEIN AND/OR OIL CONTENT
#85COMPOSITIONS AND CONSUMABLES INCLUDING SAME
#86ALGAL HEME ANALOG
#87IMPROVED SYSTEM FOR PRODUCTION OF MEAT ANALOGUE PRODUCTS
#88MEAT SUBSTITUTE AND DUMPLING
#89PLANT-BASED TEXTURED BASE MATERIAL, AND PRODUCT CONTAINING REPLICA MEAT OBTAINED BY PROCESSING SAID BASE MATERIAL
#90A METHOD FOR MANUFACTURING A FOOD PRODUCT FROM YEAST AND A YEAST BASED FOOD PRODUCT
#91METHOD FOR MANUFACTURING CROSSLINKED PROTEIN
#92PLANT-BASED VEGAN BEATEN EGG COMPOSITION
#93PLANT-BASED MEAT ALTERNATIVE FOOD PRODUCTS
#94PIGMENT FOR MEAT SUBSTITUTE COMPOSITIONS
#95TEXTURIZED-PROTEIN FOOD INGREDIENT
#96EGG REPLACEMENT COMPOSITIONS
#97PLANT-BASED MEAT ALTERNATIVE PRODUCT WITH A MEAT-LIKE COLOR APPEARANCE
#98Whole fat textured protein having high storage stability
#99FISH FLAVOUR AND FISH ANALOGUE PRODUCT
#100WATER-SOLUBLE PLANT PROTEIN, METHOD FOR PRODUCING SAME, AND USE THEREOF
#101EGG ANALOGUE PRODUCT
#102PREPARATION FOR PRODUCING PLANT PROTEIN-CONTAINING FOOD
#103OIL-AND-FAT COMPOSITION FOR FOOD, FOOD AND PLANT-BASED MEAT CONTAINING SAME, OLEOGEL TEXTURE-IMPROVING AGENT, AND METHOD FOR PRODUCING OIL-AND-FAT COMPOSITION FOR FOOD
#104Nicotinamide adenine dinucleotide (NAD) compositions, methods of manufacturing thereof, and methods of use thereof
#105COATED MEAT OR FISH SUBSTITUTE
#106A PROCESS FOR PREPARING AN EXTRUDED PLANT-BASED FOOD PRODUCT
#107EXTRUDED FOOD PRODUCT COMPRISING PLANT PROTEIN AND HYDROCOLLOID
#108FLAVOR IMPARTING AGENT AND FLAVOR IMPARTING METHOD
#109COLOR-FAST EDIBLE COMPOSITIONS AND METHODS OF PRODUCING SAME
#110SOY MILLING AND FRACTIONATION
#111PLANT BASED SCHNITZEL PRODUCT
#112METHOD FOR PRODUCING A MEAT ANALOGUE PRODUCT
#113MEAT-LIKE FOOD PRODUCT
#114METHOD FOR PRODUCING TEXTURED PROTEIN MATERIAL, AND TEXTURED PROTEIN MATERIAL
#115METHODS OF PRODUCING MEAT ANALOGUE FOOD INGREDIENTS
#116ADHESION IMPROVER CONTAINING AN EDIBLE PLANT-DERIVED COMPONENT
#117PROTEIN-CONTAINING OIL AND FAT EMULSIFIED COMPOSITION FOR PRODUCING EMULSIFIED FOODS
#118TEXTURED PLANT PROTEIN MATERIAL AND METHOD FOR PRODUCING SAME
#119PATATIN-EMULSIFIED BINDER
#120MATERIALS AND METHODS FOR PROTEIN PRODUCTION
#121PLANT-BASED INTRAMUSCULAR FAT SUBSTITUTES
#122COATED MEAT OR FISH SUBSTITUTE
#123A PROCESS FOR PREPARING AN EXTRUDED PLANT-BASED FOOD PRODUCT
#124VEGETABLE PROTEIN BINDER, CHUNK MEAT-LIKE MEAT ALTERNATIVE, AND METHOD OF PRODUCING CHUNK MEAT-LIKE MEAT ALTERNATIVE
#125RAW MEAT-LIKE MEAT ALTERNATIVE AND METHOD FOR PRODUCING RAW MEAT-LIKE MEAT ALTERNATIVE
#126VEGETARIAN BURGER
#127BINDER SYSTEM FOR A PLANT BASED PRODUCT
#128VEGETARIAN BURGER
#129High Fat Extruded Protein Product and Method of Making
#130METHOD FOR PRODUCING FISH FRY-LIKE FOOD
#131VEGETARIAN SAUSAGES
#132METHOD FOR PRODUCING PROTEOLYTIC PRODUCT, AND ENZYME AGENT
#1333D-PRINTABLE PROTEIN-ENRICHED SCAFFOLDS
#134METHOD OF PRODUCING A MEAT ANALOGUE
#135PLANT-BASED VEGAN SIMULATED EGG
#136DENATURED PROTEIN MATERIAL
#137ULTRA-HIGH PROTEIN SOY FLOUR AND METHODS OF MAKING
#138THERMOLABILE PIGMENTS FOR MEAT SUBSTITUTES DERIVED BY MUTATION OF THE PIGMENT OF CORAL ECHINOPORA FORSKALIANA
#139A PROCESS FOR PREPARING A CRISPY COATED EXTRUDED PLANT-BASED FOOD PRODUCT
#140MEAT-ANALOGUE COMPOSITION AND PROCESS FOR THE PREPARATION THEREOF
#141PRODUCTION METHOD FOR MEAT-LIKE PROCESSED FOOD PRODUCT
#142PLANT - BASED EGG LIQUID FORMULATIONS AND PROCESSES THEREOF
#143JACKFRUIT BASED MEAT REPLACEMENTS
#144NANOFIBER SYSTEMS AS MEAT SUBSTITUTE
#145BINDER SYSTEM FOR A MEAT ANALOGUE PRODUCT
#146NON-ANIMAL PROTEIN BASED CHEESE AND PROCESSES FOR PRODUCING
#147GELLING COMPOSITION FOR PLANT-BASED FOOD PRODUCT
#148COMPOSITIONS AND METHODS FOR MASKING OFF-NOTES IN CONSUMABLES
#149PROCESS FOR PRODUCTION OF CONCENTRATES OF CHELATED MINERALS WITH SOYBEAN AMINO ACIDS AND/OR SOYBEAM PROTEIN, AND RELATED PRODUCT
#150SOY PROTEIN PRODUCT WITH NEUTRAL OR NEAR NEUTRAL PH ("S701N2")
#151PROTEIN CONCENTRATES FROM OIL SEEDS AND METHODS OF PRODUCING THE SAME
#152SEAFOOD PASTE PRODUCT-LIKE FOOD AND METHOD FOR PRODUCING SAME, SEAFOOD PASTE PRODUCT-LIKE INSTANT FOOD MATERIAL AND METHOD FOR PRODUCING SAME
#153METHOD OF PRODUCING PROCESSED PROTEIN
#154A METHOD FOR IMPROVING THE PROTEINACEOUS FIBRE STRUCTURE OF A TEXTURED VEGETABLE PROTEIN PRODUCT, METHODS OF CONTROLLING THE MOUTHFEEL OF A TEXTURED PROTEIN, AND TEXTURED VEGETABLE PROTEIN PRODUCTS
#155OLEOGEL
#156VEGETARIAN HAMBURGER
#157SHAPED VEGETARIAN MEAT PRODUCT
#158BACON ANALOGUE PRODUCT
#159METHOD FOR PRODUCING TEXTURED PROTEIN MATERIAL AND TEXTURED PROTEIN MATERIAL
#160Preparation of pulse protein products (“YP810”)
#161RUMINANT FEED INCLUDING A FATTY ACID-PROTECTED PROTEIN
#162Aquatic-plant Protein Combined Restructured Meat and Preparation Method thereof
#163PATATIN AS BINDER IN MEAT SUBSTITUTES
#164COMPOSITION AND METHOD OF MAKING PLANT-BASED FOOD PRODUCTS
#165MATERIALS AND METHODS FOR PROTEIN PRODUCTION
#166METHOD OF PREPARING FERMENTED FOOD BY USING NOVEL RHIZOPUS MICROSPORUS STRAIN, AND FERMENTED FOOD
#167NO FLOUR NO FAT ADDED PROTEIN NOODLE AND PROTEIN IN SPHERE AND OVAL SHAPE AND PROCESS
#168CULTURED MEAT-CONTAINING HYBRID FOOD
#169CULTURED MEAT-CONTAINING HYBRID FOOD
#170Cultured meat-containing hybrid food
#171CULTURED MEAT-CONTAINING HYBRID FOOD
#172CULTURED MEAT-CONTAINING HYBRID FOOD
#173IMPROVING TEXTURE OF PROTEIN
#174METHOD OF GRADIENT HARVESTING PLANT PRODUCT AND COMBINE HARVESTER FOR THE SAME
#175METHOD OF MAKING A TUNA ANALOGUE COMPOSITION
#176Method of producing a food product
#177VEGETABLE PROTEIN PRODUCTION METHOD AND FLAVOUR-IMPROVEMENT METHOD
#178USE OF PHYTASE TO OBTAIN IMPROVED FOOD
#179Cultured meat-containing hybrid food
#180PLANT-BASED CHEESE PRODUCT AND METHOD OF MAKING A PLANT-BASED CHEESE PRODUCT
#181VEGETABLE PROTEIN-CONTAINING FOOD
#182ACCELERATING THE ACIDIFICATION SPEED OF LACTIC ACID BACTERIA
#183PLANT-BASED CHEESE-LIKE FOOD AND MANUFACTURING METHOD THEREOF
#184NANOEMULSION, PLANT-BASED MEAT AND PREPARATION METHOD THEREOF
#185METHOD FOR PREPARING SOY LEGHEMOGLOBIN USING ESCHERICHIA COLI
#186SYNTHETIC EDIBLE MATERIAL WITH A PROTEIN CONCENTRATION GREATER THAN 50%
#187POROUS CELL SUPPORT CONTAINING PLANT PROTEIN AND CULTURED MEAT PREPARED USING THE SAME
#188Color-Fast Edible Compositions and Methods of Producing Same
#189NOODLE-SHAPED BODY AGGREGATE AND METHOD OF PRODUCING SAME
#190PLANT BASED MEAT ANALOGUE PREPARED BY WET EXTRUSION OF MIXTURE OF PLANT PROTEIN ISOLATES AND GLUTEN
#191METHOD OF PRODUCING MEAT-LIKE FOOD PRODUCT
#192PLANT BASED FOOD PRODUCT
#193PLANT-BASED FOOD PRODUCTS FROM PRESS CAKES
#194PURIFIED NON-DAIRY VEGETABLE PROTEIN
#195FOOD COMPOSITIONS AND METHODS OF PRODUCING AND USING THE SAME
#196POROUS PROTEIN PARTICLES AS CARRIERS FOR ACTIVES
#197SOY PROTEINS FOR PREPARATION OF GELS, FIBERS AND FILMS
#198SOY PROTEIN GRANULES
#199METHODS FOR USING TEMPEH/TEMPE IN FOOD PRODUCTS
#200HIGH-CLARITY SOYBEAN FLAVOR PEPTIDE, PREPARATION METHOD THEREFOR, AND USE THEREOF
#201Non-animal-based whole-cut food products
#202PROCESS FOR MANUFACTURING A FORMED MEAT ANALOGUE PRODUCT
#203Meat-Like Food Product and Method for Producing Meat-Like Food Product
#204PLANT-BASED FOOD PRODUCTS
#205JUICY SPONGE FOOD PRODUCT
#206FORMED MEAT ANALOGUE PRODUCT
#207MEAT ANALOGUE PRODUCT COMPRISING HYDRATED TEXTURED PLANT PROTEIN
#208AMORPHOUS PROTEIN EXTRUDATES
#209PULSE PROTEIN EMULSIFIERS
#210Method for the production of iodinated proteins with a determinated iodine content
#211SIMULATED SHELLFISH PRODUCT OF IMPROVED TEXTURE
#212PROCESS AND COMPOSITION FOR PLANT-BASED FOOD PRODUCTS
#213Composition and method of making plant-based food products
#214VEGETABLE BASED SNACK STICK
#215MEAT ANALOGUES AND METHODS OF PRODUCING THE SAME
#216LIQUID SEASONING CONTAINING PLANT-BASED MEAT PRODUCT AND METHOD OF PRODUCING LIQUID SEASONING AS WELL AS PLANT-BASED MEAT PRODUCT HAVING IMPROVED MEAT TEXTURE AND METHOD OF PRODUCING PLANT-BASED MEAT PRODUCT
#217BAKED GOODS CONTAINING NON-DAIRY PROTEIN
#218METHOD FOR PRODUCING STRUCTURAL SOYBEAN-BASED MEAT ANALOGS BY USING COUETTE SHEAR FLOW-PRESSURE TANK
#219MEAT ANALOGUE PROCESSED FOOD PRODUCT, METHOD FOR PRODUCING SAME, AND ADDITIVE FOR MEAT ANALOGUE PROCESSED FOOD PRODUCT
#220Preparation of pulse protein products (“YP810”)
#221FOOD ALTERNATIVE PRODUCT AND PROCESS
#222FLAVONOID DELIVERY SYSTEM
#223Quality-Improving Agent for Food
#224PRODUCTION METHOD FOR DAINTY-FOOD-LIKE FOOD PRODUCT
#225Protein-carbohydrate composite food product produced by low moisture extrusion
#226SUGAR-CONTAINING PLANT PROTEIN PREPARATION WITH PARTICULAR FUNCTIONAL PROPERTIES
#227PREPARATION OF SOY PROTEIN PRODUCTS ("S810")
#228Microbial method for production of protein isolate/concentrate from oilseed cakes/meals
#229High protein food
#230Method of preparation of baby formula
#231ORGANIC COMPOUNDS
#232SOY PROTEIN PRODUCT WITH NEUTRAL OR NEAR NEUTRAL PH ("S701N2")
#233Protein concentrates from oil seeds and methods of producing the same
#234Plant-protein based texturized oil-in-water emulsions
#235MICROBIAL-BASED PROCESS FOR IMPROVED QUALITY PROTEIN CONCENTRATE
#236Extruded protein product and methods of making
#237Method for economical removal/fractionation of constituents of vegetal starting materials
#238Process for the Manufacture of a Textured Protein Foodstuff
#239COATED PARTICLE FOR A COMESTIBLE PRODUCT
#240Transition device for textured protein foodstuff
#241PROTEIN-CONTAINING EMULSIFIED OIL OR FAT COMPOSITION FOR PRODUCING EMULSIFIED FOOD
#242Vertical plug-flow process for bio-conversion employing microorganisms
#243Method and means for an isolation of membrane-bound proteins from a biological sample, preferably processed plant seed meal
#244Shaped vegetarian meat product
#245Structured protein compositions
#246CREAMER COMPOSITION
#247PLANT-BASED MEAT ALTERNATIVE COMPOSITIONS
#248Vegetarian casing-less smoked sausage
#249Avocado extract composition has bactericidal and antiviral properties and method of manufacturing the same
#250METHODS OF MANUFACTURING PRODUCTS FROM MATERIAL COMPRISING OILCAKE, COMPOSITIONS PRODUCED FROM MATERIALS COMPRISING PROCESSED OILCAKE, AND SYSTEMS FOR PROCESSING OILCAKE
#251Oral/enteral vegetarian food compositions and method of manufacturing the same
#252Protein Composition
#253Extruded protein product and methods of making
#254Preparation of soy protein products (S810)
#255Method of producing a food or beverage product with free divalent cations dairy and plant protein aggregation
#256METHODS, SYSTEMS, AND COMPOSITIONS FOR LEGUME-BASED PRODUCTION OF THERAPEUTIC PROTEINS AND THERAPEUTIC MEDICAL MATERIALS
#257Soybean-Derived Composition and Method for Producing Same
#258Method for producing vegetable fresh cheese-like food product
#259Cultured meat-containing hybrid food
#260Method for producing vegetable cheese-like food product
#261Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake
#262Processed protein product
#263MEAT ALTERNATIVE COMPRISING AQUEOUS GELLING COMPOSITION
#264AMORPHOUS PROTEIN EXTRUDATES
#265Method of Making Vegetarian Protein Food Products
#266A METHOD FOR THE MANUFACTURE OF A PROCESSED SOY PROTEIN PRODUCT
#267Method for preparing a complete protein and uses thereof
#268Protein-rich food product and method of making a protein-rich food product
#269A PROCESS FOR PREPARING A SHELF-STABLE PROTEIN SNACK
#270Method of producing protein-containing powder
#271Method for producing textured protein material
#272POWDERED NUTRITIONAL FORMULATIONS INCLUDING SPRAY-DRIED PLANT PROTEIN
#273FERMENTED FOOD COMPOSITION PRODUCTION METHOD
#274METHOD FOR PRODUCING VEGETABLE PROTEIN-CONTAINING FOOD
#275MEAT TEXTURIZER
#276PH ADJUSTED PULSE PROTEIN PRODUCT
#277METHOD OF PREPARING A PROTEIN HYDROLYSATE AND HYDROLYSATE OBTAINED THEREBY
#278Industrial method for recovering phospholipids and producing lecithin from a residue from the production of soy protein concentrate
#279Method for producing a texturized dairy protein
#280Method of making dried food products
#281L-cysteine-treated proteins with altered functionalities and preparations thereof
#282PULVERULENT EMULSIFIED COMPOSITION
#283Texturized dairy proteins as carbohydrate substitute in carbohyhdrate-rich food articles
#284PROTEIN-BASED DRY-EXPANDED FOOD PRODUCT AND METHOD FOR PRODUCING SAME
#285Porous protein particles as carriers for actives
#286Process for preparing a meat-analogue food product
#287Mild fractionation of functional isolates derived from grains and oilseeds
#288Increased alpha-prime beta-conglycinin soybeans
#289COMPOSITION FOR SUPPORTING CELLULAR STRUCTURE AND ADHESION
#290PRODUCTION OF SOLUBLE SOY PROTEIN PRODUCT FROM SOY PROTEIN MICELLAR MASS ("S200Ca:)
#291FOOD COMPRISING PROTEINS MAINLY OF PLANT ORIGIN AND PREPARATION METHOD THEREOF
#292SOYBEAN OLIGOPEPTIDE WITH LOW ALLERGENICITY AND LITTLE BITTERNESS AND PREPARATION METHOD AND APPLICATION THEREOF
#293Taste characteristics in soy-based food products using high-protein soybeans
#294PRODUCTS CONTAINING PARTIALLY HYDROLYZED SOY BETA-CONGLYCININ, AND RELATED METHODS
#295PREPARATION OF SOY PROTEIN PRODUCT USING WATER EXTRACTION ("S803")
#296PRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM SOY ("S701" CIP)
#297Soy protein products of improved water-binding capacity
#298MEAT TEXTURIZER
#299Methods of monitoring baby-formula pasteurization and standardization processes
#300Extruded protein product and methods of making