Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …

The market trend towards plant‐based protein has seen a significant increase in the last
decade. This trend has been projected to continue in the coming years because of the …

Legumes have gained increased dietary importance in recent years due to their recognized
health benefits. Recent plant protein revolution has elevated legumes to the forefront from …

High-pressure homogenization (HPH) can improve the functionalities of food proteins by
forming soluble aggregates. This research aimed to determine the effects of thermal …

The effects of high hydrostatic pressure (HHP) combined with pH-shifting treatment, on the
structural and emulsifying properties of soy protein isolate (SPI) were investigated. SPI was …

Background Legume pulses are one of the most versatile and nutritious protein sources with
bioactive dietary ingredients. Utilizing innovative nonthermal technologies in legume …

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

Proteins are important food ingredients that possess both functional and nutritional
properties. High hydrostatic pressure (HHP) is an emerging nonthermal food processing …

Plant proteins have recently gained market demand and momentum due to their
environmentally friendly origins and health advantages over their animal-derived …

The increased consumption of legume seeds as a strategy for enhancing food security,
reducing malnutrition, and improving health outcomes on a global scale remains an ongoing …