Bioactive peptides generated from food proteins have great potential as functional foods and
nutraceuticals. Bioactive peptides possess several significant functions, such as …

Background The consumer demand for food that is minimally processed and that does not
include artificial additives makes it necessary to look for new natural sources of …

New challenges in food production and processing are appearing due to increasing global
population and the purpose of achieving a sustainable food system. Bioactive peptides …

New mixed Alcalase‐hydrolysates were developed using corn gluten meal (CP) and soy
protein (SP) hydrolysates, namely CPH, SPH, SPH30: CPH70, SPH70: CPH30, and SPH50 …

In this study, pancreatin and pepsin (as gastrointestinal proteases) were used to obtain
bioactive peptides from Spirulina platensis protein and the techno-functional and antioxidant …

Background Studies on peptide-based emulsifiers in the field of foods have progressed
rapidly in the last decade, due to the higher anti-oxidative activity, faster adsorption to the …

Highlights•Enzymatic hydrolysis could improve emulsification performance of plant
protein.•Antioxidant property may increase, especially for low-molecule protein …

This study investigated the stability of Pickering emulsions using cellulose nanocrystals
(CNCs) and peanut protein isolate (PPI) complexes as emulsifier. CNCs were prepared by …

The oxidation process is considered to be the main reason behind human aging, human
degenerative diseases and food quality degradation. Food-derived peptidic antioxidants …

The demand for proteins continues to increase due to their nutritional benefits, the growing
world population, and rising protein deficiency. Plant-based proteins represent a sustainable …