@misc{liu_aimutis_drake_2024, title={Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects}, volume={13}, ISSN={["2304-8158"]}, DOI={10.3390/foods13071010}, abstractNote={Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.}, number={7}, journal={FOODS}, author={Liu, Yaozheng and Aimutis, William R. and Drake, MaryAnne}, year={2024}, month={Apr} }
 @misc{aimutis_2022, title={Plant-Based Proteins: The Good, Bad, and Ugly}, volume={13}, ISSN={["1941-1421"]}, DOI={10.1146/annurev-food-092221-041723}, abstractNote={ Our global population is growing at a pace to exceed 10 billion people by the year 2050. This growth will place pressure on the agricultural production of food to feed the hungry masses. One category that will be strained is protein. Per capita protein consumption is rising in virtually every country for both nutritional reasons and consumption enjoyment. The United Nations estimates protein demand will double by 2050, and this will result in a critical overall protein shortage if drastic changes are not made in the years preceding these changes. Therefore, the world is in the midst of identifying technological breakthroughs to make protein more readily available and sustainable for future generations. One protein sourcing category that has grown in the past decade is plant-based proteins, which seem to fit criteria established by discerning consumers, including healthy, sustainable, ethical, and relatively inexpensive. Although demand for plant-based protein continues to increase, these proteins are challenging to utilize in novel food formulations. }, journal={ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY}, author={Aimutis, William R.}, year={2022}, pages={1–17} }