Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation
reactions, which lead to the formation of off-flavor, due to side-reaction products that …

Protein and peptides are usually sensitive to environmental stresses, such as pH changes,
high temperature, ionic strength, and digestive enzymes amongst other, which limit their …

There has been an increasing demand for diverse and more functional plant-based protein
ingredients for food uses. This study aims to improve the functional properties of pea protein …

Plant proteins are being considered to become the most important protein source of the
future, and to do so, they must be able to replace the animal-derived proteins currently in …

The present work investigated the impact of incubation time (0, 1, 3, and 5 day) on the
properties and functionalities of conjugates formed between pea protein isolate (PPI) and …

Background Skin tissue is vital in protecting the body from injuries and bacterial infections.
Wound infection caused by bacterial colonization is one of the main factors hindering wound …

Oat protein isolate is nutritious but with poor processing functionality. Pleurotus ostreatus β-
glucan with good processing functionality can be conjugated with oat protein isolate via …

Plant-derived protein research has gained attention in recent years due to the rise of health
concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the …

Flexibility had been determined to be an important indicator governing the surface
properties of proteins and it was identified using the protease digestion method. In this study …

Food proteins, polysaccharides, and polyphenols are natural ingredients with different
functional attributes. For instance, many proteins are good emulsifiers and gelling agents …