High demands for plant-based proteins have led food technologists to search for new and
alternative sources. This review presents and discusses recent developments in the …

In recent years, brewer's spent grain (BSG) has gained attention as a plant-based protein
source because it occurs in large quantities as a by-product of beer brewing. BSG can …

Protein isolates were prepared from different kidney bean (KB) and field pea (FP) lines and
their physicochemical (protein content, colour, electrophoretic profile & zeta potential) …

The effect of ionic strength on the heat-induced gelation of quinoa protein isolates (QPI) at
pH 7 was investigated. The gelation behaviour and gel strength were characterised by …

Camellia bee pollen protein isolates were extracted by cell wall disruption using
ultrasonication, freeze-thawing, enzymatic hydrolysis, and their combinations. The effects of …

An alkaline extraction method has been used in many studies to extract total protein from
cereal samples. Wheat bran protein concentrate (WBPC), oat bran protein concentrate …

Barley is rarely used in the food industry, even though it is a main source of β-glucans, which
have important health benefits and a technological role in food. This work evaluated the …

There has been an unprecedented demand for inexpensive plant-derived protein
hydrolysates in recent years, owing to their potential nutritional applications. This review …

Understanding the relationship between ionic strength and protein solubility is essential to
the utilization of salt in the formulation design of plant protein‐based food and beverage …

This research optimized the extraction of different protein fractions from barley grains and
assessed the physicochemical properties of the fractions obtained. Pearling was first used to …