Emulsion gels are structured emulsion systems that behave as soft solid-like materials.
Emulsion gels are commonly used in food-product design both as fat replacers and as …

Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family
and has gained attention due to its exceptional nutritional properties. Compared to other …

In the recent years, there has been immense focus on the underutilized pseudocereals due
to their high nutritional value, potential health benefits, bioactive properties and also as ideal …

The typically low solubility and gelation capacity of plant proteins can impose challenges in
the design of high-quality plant-based foods. The acid used during the precipitation step of …

Environmental extremes and climatic variability have enhanced the changes in numerous
plant stressors. Researchers have been working to improve “major” crops for several …

Infants are vulnerable consumers and highly depend on dietary proteins for growth and
development during their first months of life. Infant formula (IF) and follow-on formula (FOF) …

Quinoa is a promising raw material for the production of foods with high nutritional quality.
This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to …

The typically low solubility and gelation capacity of plant proteins can impose challenges in
the design of highquality plant-based foods. The acid used during the precipitation step of …

Canola (Brassica napus L.) meal represents a prominent alternative plant-based source for
protein isolation. This work aimed to investigate the combined effect of extraction and …

Although various plant protein (PP) ingredients are available on the market, their application
in foods is not trivial, and food companies are struggling to identify PP ingredients fitting the …