4077 ⎘
Working-up of proteins for foodstuffs; Vegetable proteins from wheat
METHOD FOR REDUCING BEANY FLAVOR OF TEXTURED VEGETABLE PROTEIN CONTAINING SOY PROTEIN
#2METHOD FOR DEBITTERIZING WHEAT PROTEIN PEPTIDE RESIDUE
#3EGG SUBSTITUTE COMPOSITIONS
#4TEXTURED PLANT PROTEINS
#5COMPOSITION AND METHOD OF MAKING A GEL SYSTEM FOR VEGAN MEAT ANALOGS
#6DIGESTIBILITY ENHANCER FOR COMPOSITION CONTAINING PLANT PROTEIN
#7HIGH-MOISTURE-EXTRUDED COMESTIBLE CELL-BASED FOOD PRODUCTS
#8METHOD FOR PRODUCING MODIFIED PROTEIN-CONTAINING LIQUID FOOD
#9A PROCESS FOR PREPARING A MEAT ANALOGUE PRODUCT
#10HIGH-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
#11TREATED VEGETABLE PROTEIN PRODUCT AND METHOD OF MAKING THE SAME
#12PREPARATION METHOD FOR LIGHT-COLORED WATER-SOLUBLE VEGETABLE PROTEIN
#13FAT TISSUE MIMETIC
#14METHOD FOR PRODUCING TEXTURED SOY PROTEIN COMPRISING RICE FLOUR AND TEXTURED SOY PROTEIN COMPRISING RICE FLOUR PRODUCED BY SAME METHOD
#15METHOD OF PREPARING FERMENTED TEXTURIZED VEGETABLE PROTEIN HAVING ENHANCED BINDING STRENGTH
#16MICROBIAL CELL EXTRACT
#17PLANT-BASED MEAT ALTERNATIVE COMPOSITIONS FOR FOODSERVICE AND PREPARATION METHODS THEREOF
#18A PROCESS FOR PREPARING A FOOD PRODUCT AND THE FOOD PRODUCT
#19PROCESS FOR PREPARING A COARSE DEVITALIZED WHEAT GLUTEN PRODUCT
#20METHOD OF PRODUCING PROTEIN FOOD MATERIAL, PROTEIN FOOD MATERIAL, AND MOLDED MEAT ALTERNATIVE
#21VEGAN FAT PARTICLES AND USE IN PLANT-BASED SAUSAGE ANALOGUE
#22ALTERNATIVE PROTEIN CRUMBLES
#23LOW MOISTURE TEXTURISED PLANT PROTEIN FROM BREWER'S SPENT GRAIN
#24HIGH MOISTURE TEXTURISED PLANT PROTEIN FROM BREWER'S SPENT GRAIN
#25NICOTINAMIDE ADENINE DINUCLEOTIDE (NAD) COMPOSITIONS, METHODS OF MANUFACTURING THEREOF, AND METHODS OF USE THEREOF
#26METHOD FOR RESHAPING WALNUT DREG-DERIVED FIBROUS TISSUE PROTEIN USING MULTI-STAGE TEMPERATURE-VARIABLE MODERATE EXTRUSION DEVICE IN CONJUNCTION WITH GREEN STABLE CROSS-LINKING CURING AGENT, AND USE THEREOF
#27METHOD FOR PRODUCING PROTEIN FOOD MATERIAL, AND PROTEIN FOOD MATERIAL
#28TEXTURED VEGETABLE PROTEIN
#29FUNCTIONALIZED BRAN
#30FOOD FLAKES WITH HIGH PROTEIN CONTENT
#31YEAST PROTEIN VEGETARIAN MEAT, AND PREPARATION METHOD THEREFOR AND APPLICATION THEREOF
#32PLANT BASED MEAT AND FISH ANALOG PRODUCTS
#33COMPOSITIONS AND CONSUMABLES INCLUDING SAME
#34ALGAL HEME ANALOG
#35IMPROVED SYSTEM FOR PRODUCTION OF MEAT ANALOGUE PRODUCTS
#36METHOD FOR MANUFACTURING CROSSLINKED PROTEIN
#37PIGMENT FOR MEAT SUBSTITUTE COMPOSITIONS
#38MEAT-LIKE PROTEIN COMPOSITION, METHOD FOR PRODUCING THE SAME, MEAT-LIKE FOOD PRODUCT INCLUDING THE SAME, ADDITIVE COMPOSITION, AND USE THEREOF
#39Nicotinamide adenine dinucleotide (NAD) compositions, methods of manufacturing thereof, and methods of use thereof
#40A PROCESS FOR PREPARING AN EXTRUDED PLANT-BASED FOOD PRODUCT
#41COLOR-FAST EDIBLE COMPOSITIONS AND METHODS OF PRODUCING SAME
#42PLANT BASED SCHNITZEL PRODUCT
#43MEAT-LIKE FOOD PRODUCT
#44METHODS OF PRODUCING MEAT ANALOGUE FOOD INGREDIENTS
#45PATATIN-EMULSIFIED BINDER
#46A PROCESS FOR PREPARING AN EXTRUDED PLANT-BASED FOOD PRODUCT
#47VEGETABLE PROTEIN BINDER, CHUNK MEAT-LIKE MEAT ALTERNATIVE, AND METHOD OF PRODUCING CHUNK MEAT-LIKE MEAT ALTERNATIVE
#48RAW MEAT-LIKE MEAT ALTERNATIVE AND METHOD FOR PRODUCING RAW MEAT-LIKE MEAT ALTERNATIVE
#49BINDER SYSTEM FOR A PLANT BASED PRODUCT
#50High Fat Extruded Protein Product and Method of Making
#51NUTRIENT MEDIA FOR CELL CULTURE CONTAINING PLANT PROTEIN HYDROLYSATES
#52THERMOLABILE PIGMENTS FOR MEAT SUBSTITUTES DERIVED BY MUTATION OF THE PIGMENT OF CORAL ECHINOPORA FORSKALIANA
#53A PROCESS FOR PREPARING A CRISPY COATED EXTRUDED PLANT-BASED FOOD PRODUCT
#54CONSUMABLE TISSUE-LIKE STRUCTURE GENERATED WITH MUSCLE CELLS GROWN ON EDIBLE HOLLOW FIBERS
#55EDIBLE PROTEIN PRODUCTS
#56PIGMENT FOR MEAT SUBSTITUTE COMPOSITIONS
#57A 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
#58SHAPED VEGETARIAN MEAT PRODUCT
#59BACON ANALOGUE PRODUCT
#60Cultured meat-containing hybrid food
#61METHOD OF MAKING A TUNA ANALOGUE COMPOSITION
#62Cultured meat-containing hybrid food
#63MICROPROCESSING FOR PREPARING MODIFIED PROTEIN
#64Color-Fast Edible Compositions and Methods of Producing Same
#65PLANT BASED MEAT ANALOGUE PREPARED BY WET EXTRUSION OF MIXTURE OF PLANT PROTEIN ISOLATES AND GLUTEN
#66METHOD OF PRODUCING MEAT-LIKE FOOD PRODUCT
#67GROUND MEAT ANALOGUE PRODUCT
#68HYDROLYZED GLUTEN-BASED DUSTER COMPOSITION FOR DEEP FRIED FOOD
#69PROCESS AND COMPOSITION FOR PLANT-BASED FOOD PRODUCTS
#70PROTEIN HYDROLYSATES WITH INCREASED YIELD OF N-TERMINAL AMINO ACID
#71MEAT ANALOGUES AND METHODS OF PRODUCING THE SAME
#72BAKED GOODS CONTAINING NON-DAIRY PROTEIN
#73Proteinaceous meat analogue having an improved texture and an extended shelf-life
#74METHOD FOR PRODUCING STRUCTURAL SOYBEAN-BASED MEAT ANALOGS BY USING COUETTE SHEAR FLOW-PRESSURE TANK
#75PLANT PROTEIN-BASED WHOLE-CUT FRIED CHICKEN NUGGET AND PREPARATION METHOD THEREOF
#76MEAT ANALOGUE PROCESSED FOOD PRODUCT, METHOD FOR PRODUCING SAME, AND ADDITIVE FOR MEAT ANALOGUE PROCESSED FOOD PRODUCT
#77METHOD FOR PREPARING AN IPP- AND VPP-RICH HYDROLYSATE FROM WHEAT GLUTEN PROTEIN BY ENZYMATIC HYDROLYSIS
#78Non-meat food products having appearance and texture of cooked meat
#79Quality-Improving Agent for Food
#80Functionalized bran
#81METHODS OF DE-EPITOPING WHEAT PROTEINS AND USE OF SAME FOR THE TREATMENT OF CELIAC DISEASE
#82NON-VITAL WHEAT PROTEIN AND ITS PRODUCTION PROCESS
#83Non-meat food products having appearance and texture of cooked meat
#84METHOD FOR MANUFACTURING MODIFIED GLUTEN
#85Device and method for processing gluten products
#86Shaped vegetarian meat product
#87Avocado extract composition has bactericidal and antiviral properties and method of manufacturing the same
#88Isolation, preservation, compositions and uses of extracts from justicia plants
#89Seitan bacon product
#90Method for hydrolysing protein materials
#91Oral/enteral vegetarian food compositions and method of manufacturing the same
#92Powdered wheat protein and method for producing same
#93MEAT ALTERNATIVE COMPRISING AQUEOUS GELLING COMPOSITION
#94Non-meat food products having appearance and texture of cooked meat
#95METHOD FOR MANUFACTURING MODIFIED GLUTEN
#96Method of Making Vegetarian Protein Food Products
#97COMPOSITIONS AND METHODS FOR STABILIZING MEAT SUBSTITUTE PRODUCTS
#98A PROCESS FOR PREPARING A SHELF-STABLE PROTEIN SNACK
#99Wheat based binding agent and methods of making and using same
#100CLEAN LABEL WHEAT PROTEIN ISOLATE
#101Method for producing textured protein material
#102A HIGHLY NUTRITIOUS PROTEINACEOUS MEAT ANALOGUE HAVING AN IMPROVED TEXTURE AND AN EXTENDED SHELF-LIFE
#103METHOD OF PREPARING A PROTEIN HYDROLYSATE AND HYDROLYSATE OBTAINED THEREBY
#104Method of making dried food products
#105L-cysteine-treated proteins with altered functionalities and preparations thereof
#106PELLETS COMPRISING STARCH
#107Process for preparing a meat-analogue food product
#108METHOD FOR PREPARING AN AQUEOUS DISPERSION OF A POORLY DISPERSIBLE PLANT PROTEIN
#109Inclusion containing proteinaceous meat analogue having an improved texture and an extended shelf-life
#110Proteinaceous meat analogue having an improved texture and an extended shelf-life
#111Seitan bacon product
#112IMPROVED PELLETS CONTAINING VITAL GLUTEN AND PROCESS FOR THEIR PRODUCTION
#113Seitan Bacon Product
#114Non-meat food products having appearance and texture of cooked meat
#115Plant-Based Food Product, Composition, and Methods
#116WHEAT PROTEIN AND METHODS OF PRODUCTION
#117Method for producing wheat glutamine peptide
#118PROCESS FOR MODIFYING PROTEINS
#119Vegetable-based minced meat alternative
#120EXPANDED PRODUCTS WITH HIGH PROTEIN CONTENT
#121Structured protein product
#122PROTECTIVE HYDROCOLLOID FOR ACTIVE INGREDIENTS
#123Glazing agent for baked goods
#124Process for liquefying cereal proteins
#125Methods of making wheat protein isolates and their modified forms
#126PLANT-BASED FOOD PRODUCT, COMPOSITION, AND METHODS
#127CHEESE-LIKE FOOD COMPOSITION AND A METHOD FOR PRODUCING THE SAME
#128Process for producing protein microparticles
#129COMPOSITIONS CONTAINING SUCRALOSE AND APPLICATION THEREOF
#130COMPOSITIONS CONTAINING SUCRALOSE AND APPLICATION THEREOF
#131Wheat gluten pellets
#132METHOD OF DENATURING PROTEIN WITH ENZYMES
#133NUTRITIOUS DRINK
#134Dispersion improver for gluten, and dispersion solution of gluten
#135Partially hydrolysed cereal protein
#136METHOD FOR EXTRACTING GLUTEN FROM PROCESSED AND UNPROCESSED FOODS BY MEANS OF HEAT BASED ON THE USE OF IONIC AND NON-IONIC DETERGENTS
#137Pellets of vegetable protein
#138Protein Composition for Meat Products or Meat Analog Products
#139Meat Analog Product
#140Functional Masticatory Material, Method Of Producing The Same And Method Of Using The Same
#141Method of fractionating gliadin from wheat gluten protein and fabrication of edible film therefrom
#142METHOD FOR PREPARING PLASTICISED WHEAT GLUTEN COMPOSITIONS FOR PETFOOD AND PET TREAT APPLICATIONS
#143Free-flowing egg replacement product and process of making same
#144Meat Compositions Comprising Colored Structured Protein Products
#145Wheat protein and methods of production
#146Decolorization/deodorization of corn zein products
#147ANIMAL FOOD COMPOSITIONS AND TREATS
#148Compositions comprising wheat protein isolate and related methods
#149Retorted Fish Compositions and Simulated Fish Compositions Comprising Structured Plant Protein Products
#150Protein composition and its use in restructured meat and food products
#151Protein composition and its use in restructured meat
#152COMPOSITIONS CONTAINING SUCRALOSE AND APPLICATION THEREOF
#153High-protein soy-wheat crisps
#154Protein isolate compositions and uses thereof
#155Grain wet milling process for producing dextrose
#156Expanded products with high protein content
#157Vegetable protein meat analog
#158METHOD FOR IMPROVING THE FUNCTIONAL PROPERTIES OF A GLOBULAR PROTEIN, PROTEIN THUS PREPARED, USE THEREOF AND PRODUCTS CONTAINING THE PROTEIN
#159Lipid metabolism improving agent
#160Composition comprising proteinaceous material, its preparation and use
#161Stabilized non-sour dairy base materials and methods for preparation
#162Shelf-stable acidified food compositions and methods for their preparation
#163Processes for producing wheat protein isolates
#164Dispersible protein composition
#165Jerky product and method of producing the same
#166Methods of preparing meat analogues, meat analogues, and foodstuffs comprising meat analogues
#167Vegetable protein meat analog
#168Method of preparing a first break wheat which maintains wheat germ intact and surrounded in a protected state by endosperm
#169Breakfast flakes with high protein content