Soy proteins as an important food ingredient have been widely applied in food formulations,
due to their good nutritional value, high functionalities, and health-benefiting effects …

Protein and polysaccharide mixed systems have been actively studied for at least 50 years
as they can be assembled into functional particles or gels. This article reviews the properties …

Pea protein has been processed by many methods, however, a systematic understanding of
pea protein functionalities as impacted by extraction methods is limited. This study found that …

The aggregation of proteins is central to many aspects of daily life, including food
processing, blood coagulation, eye cataract formation disease and prion-related …

This study aimed to investigate the rheological and textural properties of heat-induced gels
from twelve legume protein isolates at pH 3.0 and 7.0, including black kidney bean (BKPI) …

In this study, whey protein isolate (WPI) based bio-nanocomposite films embedded with zein
nanoparticles (ZNP) were prepared by solution casting. Nanoparticles were coated with …

Emulsion gels were prepared with different proteins (whey protein isolate-WPI, sodium
caseinate-CS, lactoferrin-LF, and soybean protein isolate-SPI) as the emulsifiers, and …

The development of new acid-induced mixed hydrogels based on amaranth proteins and
xanthan gum is discussed. The influence of pH and protein-polysaccharide ratio on …

Proteins represent a group of biopolymers with interesting properties to be employed as raw
materials in the preparation of nanoparticles for drug delivery purposes. Due to the inherent …

Abstract Effects of different levels (0, 0.1, 0.5, and 1% w/v) of Lycium barbarum
polysaccharides (LBP) were investigated on the gel properties of heat-induced whey protein …