Pea (Pisum sativum) is an important source of nutritional components and is rich in protein,
starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient …

In recent years, the development and application of plant proteins have drawn increasing
scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high …

Background Plant proteins, especially legume proteins, are among the most versatile,
nutritious, and sustainable protein sources compared to animal-derived counterparts …

Encapsulation systems have gained significant interest in designing innovative foods, as
they allow for the protection and delivery of food ingredients that have health benefits but are …

Background Omega-3 oils are rich sources of essential fatty acids and play a key role in
biological functions in the body and sensory attributes in food systems. The high content of …

Polyunsaturated fatty acids (PUFAs) play an important role in promoting brain development,
decreasing the incidence of cardiovascular diseases, and reducing inflammation. However …

Plants constitute a rich source of diverse classes of valuable phytochemicals (eg, phenolic
acids, flavonoids, carotenoids, alkaloids) with proven biological activity (eg, antioxidant, anti …

The benefits of omega‐3 (ω‐3) polyunsaturated fatty acids (PUFAs) to human health and the
therapeutic properties of diseases have been widely identified. However, due to abundant …

Marine-based dietary oils (MDOs), which are naturally obtained from different sources, have
been scientifically recommended as potent functional bioactives owing to their therapeutic …

Pea protein is one of the few hypoallergenic vegetable proteins without genetic modification
issues. Pea protein isolate (PPI) is a natural emulsifier with high nutritional value …