Even though plant proteins are more plentiful and affordable than animal proteins in
comparison, direct usage of plant-based proteins (PBPs) is still limited because PBPs are …

Currently, plant proteins are fractionated to ingredients with high purities, but an often
ignored point is the impact of the extraction and fractionation process on protein …

High-pressure homogenization (HPH) is a promising physical non-thermal approach to
improve protein techno-functionality. This study aims to examine the effects of HPH on the …

Bean protein has emerged as a promising alternative for the food industry. To explore its
potential applications, this study aims to investigate the effects of dynamic high-pressure …

High-pressure homogenization and pH-shifting can be used to modify soybean lipophilic
protein (SLP), and to enhance its ability to deliver vitamin B 12. The structural changes of …

Modification of proteins derived from plant sources is crucial for enabling their versatile
applications in the food industry. In the present study, structural and functional properties of …

Pepper seed protein isolate (PSPI) is a valuable plant-based protein source, yet the impact
of processing methods such as high hydrostatic pressure (HHP) on its properties remains …

This study investigated the relationship between pea protein isolates (PPI) emulsifying
properties and their structural, interfacial, and physicochemical characteristics at various pH …

The impact of animal-based food production on climate change drives the development of
plant-based alternatives. We demonstrate the use of colloidal thermogelation on a real …

This study investigated the impact of high-pressure homogenization (HPH) at varying
intensities on the gelling properties of a commercial pea protein concentrate for the …