Background Canning or cooking pulse seed in water produces a solution that, when
separated from the seed, has utility as a plant-based rheological additive for food …

While the world population is steadily increasing, the capacity of Earth to renew its resources
is continuously declining. Consequently, the bioresources required for food production are …

Plant protein-based diets (eg, egg or meat alternatives) have emerged as a promising
approach for developing healthy and sustainable food systems. Mayonnaise, a formulated …

Aquafaba, the viscous liquid recovered from canned chickpeas, was used as egg replacer
for the development of vegan mayonnaise. The textural, microstructural and …

In the present study, the optimized mixture proportions of low cholesterol-low fat mayonnaise
contained soy milk as an egg yolk substitute (10%) with different composition of xanthan …

Pectin extraction is generally an energy-intensive industrial process, while on the other hand
their extraction methods vary from different sources. Starting with that perspective, pectin …

Reducing fat and cholesterol content is currently one of the primary trends in food product
innovation. Fat plays an important role in maintaining food quality, particularly the texture …

No important practical applications have been developed for egg yolk granules until now.
However, as they have low cholesterol content and maintain good emulsifying properties …

Canning or boiling pulse seeds in water produces a by-product solution, called “aquafaba”,
that can be used as a plant-based emulsifier. One of the major problems facing the …

The demand for proteins continues to increase due to their nutritional benefits, the growing
world population, and rising protein deficiency. Plant-based proteins represent a sustainable …