Regarding the activation of chemical reactions, today's chemist is used to thinking in terms of
thermochemistry, electrochemistry, and photochemistry, which is reflected in the …

Protein-based films and coatings are an interesting alternative to traditional petroleum-
based materials. However, their mechanical and barrier properties need to be enhanced in …

Despite being inexpensive and a sustainable source of plant protein, mung bean remains
underutilized due to its hard-to-cook characteristics. The aim of this study is to produce …

Fortification of extrusion feed formulations with proteins from selected sources will improve
the health‐promoting quality of snack and breakfast foods. Molecular interactions among …

Proteins are important macronutrients for the human body to grow and function throughout
life. Although proteins are found in most foods, their very dissimilar digestibility must be …

The effects of milk ingredients, whey protein concentrate (WPC), whey lactalbumin (WLAC)
and skim milk powder (SMP) on oat starch characteristics in terms of pasting, rheological …

Extrusion cooking is receiving increasing attention as technology applied for the production
of protein-based products. Researchers in this field showed that proteins from several …

The functional and nutritional significance of soy protein (SP) makes it one of the best
legume proteins but, its larger molecular size conformation with close-packed globular …

In processes such as extrusion processing, thermomechanical stresses are explicitly applied
to proteins to develop novel structures, such as meat and fat replacers. However, due to the …

The aim of this study was to evaluate the effect of replacing corn starch by whey protein
isolated (WPI) in biodegradable polymer blends developed by extrusion. X-ray diffraction …