Plant proteins have high nutritional value, a wide range of sources and low cost. However, it
is easily affected by the environmental factors of processing and lead the problem of poor …

Plant proteins are expected to become a major protein source to replace currently used
animal‐derived proteins in the coming years. However, there are always challenges when …

The effects of the combination of ultrasound and dietary fiber (DF) addition on the properties
of transglutaminase (TGase) induced peanut protein (PP) gels and its applicability as carrier …

This study aim to evaluate the effects of extrusion treatment (130–150︒ C, 40–48 Hz) on the
physicochemical and functional properties of defatted wheat germ protein (DWGP). The …

In this study, pea protein isolate was pretreated with high intensity ultrasound (HIUS) at 300
W for 5 min. The Maillard reaction (MR) between the pretreated sample (UPPI) and glucose …

Maillard reaction (MR) of soy protein isolate (SPI) and d-galactose with the mass ratio (4: 1,
2: 1, and 1: 1) was conducted. The conformation of SPI was changed from ordered to …

Beer melanoidins, the final products of the Maillard reaction (MR), play a critical role in
determining the flavor stability of beer due to their antioxidant properties. This study …

The increasing interest in plant-based diets due to health concerns, sustainability, and
allergenicity of animal proteins has led to a surge in the use of plant proteins. However, their …

Pea protein isolate (PPI)-maltodextrin (MD) conjugates were prepared by using controlled
Maillard reaction at 90° C in the solution state (wet-heating route). The degree of …

The characteristics of rice protein deamidated (DRP) by choline chloride-citric acid and
glucose-citric acid natural deep eutectic solvents (CC NADES, G–C NADES) at different …