Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …

Pea (Pisum sativum) is an important source of nutritional components and is rich in protein,
starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient …

Protein calories consumed by people all over the world approximate 15–20% of their energy
intake. This makes protein a major nutritional imperative. Today, we are facing an …

The solubility of proteins plays a key role in determining the physicochemical properties,
processing, sensory attributes, shelf life, and nutritional profile of foods formulated with …

Abstract Background Plant-based proteins (PBPs) are receiving growing attention globally
due to their potential to formulate meat analogues. These products are being created to …

Many consumers are interested in decreasing their consumption of animal products, such as
bovine milk, because of health, environmental, and ethical reasons. The food industry is …

Utilization of pulse proteins in food products is increasingly explored, but the effect of
processing on their quality and functionality is not well known. The effects of high pressure …

The application of plant proteins in new food products is rapidly expanding worldwide driven
by consumers demanding healthy, sustainably produced, and non-animal proteins. Major …

Pickering emulsions, which are stabilized by particles, have gained considerable attention
recently because of their extreme stability and functionality. A food-grade particle is …

Background Plant proteins possess promising technological-functional properties that can
be used for the development of innovative protein systems. Following the global …