The current study focused on the production of pea protein-based natural hydrogels without
the need for a poly/cross linker, thanks to cryogenic application. Cryogenic process was …

In this study, the effects of the addition of various polysaccharides (konjac gum, gellan gum,
and curdlan gum) on the rheological and textural properties of calcium sulfate-induced soy …

This study aimed to investigate how varying concentrations (0.01–0.5%, w/v) and molecular
weights (50, 500, 1500 kDa) of hyaluronic acid (HA) affect the physicochemical properties of …

Modification and improvement of protein functionalities are important for expanding the
applications of proteins in food. The objective of this study was to investigate the effects of …

The current study concentrated on designing soy protein (SP)-based natural hydrogels in
the presence of locust bean gum (LBG). For this, the gums were recovered from the kernel of …

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 …

In this study, we investigated the effects of pectin concentrations and degrees of
esterification (DE) on the gelling properties of ginkgo seed protein isolate (GSPI)–pectin …

Background Gamma-aminobutyric acid (GABA) is a non-protein amino acid with multiple
physiological functions and health benefits that occurs naturally in various organisms. GABA …

The roles of panda bean protein amyloid fibrils (PDPF) in modifying the textural and
rheological properties of heat-induced pea protein isolate (PPI) gels were investigated. It …

In this study, the impact of protein-polyphenol interactions on the formation of heat-set
protein hydrogels was investigated. Whey protein isolate (WPI) was used as a model …