The amphiphilic nature and ability to stabilize the oil-water interface to create stable
emulsions are one of the most important properties of plant proteins. The food emulsification …

Beneficial functional lipids are essential nutrients for the growth and development of humans
and animals, which nevertheless possess poor chemical stability because of heat/light …

Quinoa protein isolate (QPI) dispersions were ultrasonicated to generate nanoparticles,
which were applied to emulsify olive, rapeseed and corn oil to form stable Pickering high …

The increasing occurrence of obesity and other non-communicable diseases has shifted the
human diet towards reduced calorie intake. This drives the market to develop low-fat/non-fat …

The effects of a novel combined roasting with steam cooking (RSC) on fat loss, sensory
attributes, fatty acids profile, free amino acids and in vitro protein digestion of chicken wings …

Wheat is widely available in people's daily diets. However, some people are currently
experiencing IgE-mediated allergic reactions to wheat-based foods, which seriously impact …

Hemp protein, with its important nutritional and industrial value, has trickled into the aisles of
protein demand; however, its poor functional properties have largely limited its …

Interest in products with more natural ingredients increases the potential for application of
Biosurfactants in foods. The aim of the present study was to assess the toxicity of …

More consumers are being diagnosed with celiac disease or diseases in which wheat
products should be avoided. For this reason, it is important to increase the range of gluten …

BACKGROUND Butter has been widely used in bakery products and it contains high level of
saturated fats. However, excessive consumption of saturated fats would increase the risk of …