In the context of a diet transition from animal protein to plant protein, both for sustainable and
healthy scopes, innovative plant-based foods are being developing. A combination with milk …

The process, known as alkali pH-shifting treatment, was able to improve the emulsifying
capacity of pea protein isolates (PPI). In this work the mechanism was further investigated …

Wastes and byproducts of pulse processing carry a potential for utilization as raw materials
for extraction of protein ingredients. This work is an overview of the extraction and …

Synergistic interaction gels (SIGs) formed by mixing konjac glucomannan (KGM) and
xanthan at an appropriate ratio have gained increased interest due to its inherent versatility …

Despite the numerous health benefits and high digestibility of hemp seed protein isolate
(HPI), its low solubility at neutral pH limits its utilization in the food industry. Therefore, we …

This work is an effort to first introduce plant-based gums and discussing their drug delivery
applications. The composition of these plant gums and their major characteristics, which …

This work aimed to optimize protein extraction from an industrial pea canning by-product by
developing an ultrasound-assisted alkaline solubilization and isoelectric precipitation …

Plant-based proteins have gained significant attention as alternatives to animal proteins due
to health benefits and environmental sustainability. In response, various plant-based …

This study investigated changes of the structural and functional properties of mung bean
protein isolate (MPI) during multiple freeze-thaw cycles. Results showed that freeze-thaw …

Changes in the functional properties and structures of Clitocybe squamulosa protein isolate
(CSPI) in the process of freeze–thaw (F–T) cycles were explored. Remarkable alterations …