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    Effect of storage on the physicochemical, rheological, antioxidant activity, and sensory properties of soy whey-fortified pineapple juice beverages
    (Wiley, 2024) Rather, Jahangir A.; Punoo, Hilal Ahmad; Akhter, Najmeenah; Muzzaffar, Sabeera; Khanday, Firdous Ahmad; Goksen, Gulden
    Incorporating soy whey into pineapple juice can enhance nutritional and nutraceutical potential. The present study was conducted to develop soy whey-fortified pineapple juice beverage and impact of ambient storage conditions on physicochemical, antioxidant, rheological, and sensory properties of functional beverage. Increasing the storage period decreased pH from 4.1 to 3.7 for control and 4.0 to 3.8 for soy whey-treated samples. TSS increased from 8.3 to 10.6 on 0th day for control and soy whey-treated beverage samples while on the 30th day, the TSS ranged from 8.9 to 11.1 degrees B. Up to 30% soy whey incorporation, the DPPH, reducing power, and ABTS of beverages increased from 5.58%-57.01%, 56.35%-56.90%, and 4.84%-47.01%, respectively. The flow index (n) of the beverage formulations ranged between 0.4758 and 0.6521, and the yield stress between 0.018 and 0.025 Pa, hence showing Herschel-Bulkley character. With the increase in concentration and storage period, both G ' and G '' values decreased considerably (p < .05). The standard plate and yeast and mold count decreased considerably with an increase in soy whey and increased with an increase in storage. The sensory score of the beverages up to 30% soy whey exhibited best sensory score results compared to control and samples with 30% above soy whey content.
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    Sustainable algal proteins, novel extraction techniques and applications in the bakery, dairy and pharmaceutical industries: A comprehensive review
    (Elsevier Sci Ltd, 2025) Rather, Jahangir Ahmad; Akhter, Najmeenah; Punoo, Hilal Ahmad; Haddad, Moawiya; Ghnamat, Sana'a Ali; Manzoor, Neelofar; Goksen, Gulden
    Microalgae have emerged as favorable substitutes for traditional animal-based proteins in the search for sustainable protein sources. Despite being underexplored, microalgae offer the possibility of large-scale protein production via novel extraction techniques. This review synthesizes current knowledge on microalgal proteins, shedding light on their novel extraction techniques and techno-functional properties, which are still in the early stages of exploration. Additionally, it explores the miscellaneous applications of algae proteins across various industrial sectors, including bakery, dairy, pharmaceuticals, and nutrition. By discussing the techno-functional properties of algae proteins and peptides, this review underscores their potential to revolutionize the industrial landscape while addressing sustainability challenges. As research in this field progresses, microalgae are poised to emerge as a viable and environmentally friendly protein source, offering a pathway toward a more sustainable future.