The food industry, along with the consumers, is interested in plant‐based diet because of its
health benefits and environmental sustainability. Vicia faba L.(V. faba) is a promising source …

Legume-derived proteins present an opportunity to replace existing animal-source protein in
various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly …

The development of cholesterol-free mayonnaise has attracted increasing interest in the
food colloid field, due to the potential health concerns as a result of consumption of …

The present research explored the potential of probe ultrasound homogenizer and
hydrocolloids in formulating and stabilizing mayonnaise. The effect of ultrasonic (US) …

Plant proteins are rapidly becoming more of a prime interest to food manufactures as
consumers are shifting away from meat-based diets. Therefore, food manufactures need to …

Similarly prepared protein isolates from blue lupin (Lupinus angustifolius) and white lupin (L.
albus) were assessed in relation to their composition, functional properties, nutritional …

A comprehensive study to assess and compare physico-chemical, nutritional and functional
properties of a chickpea germplasm collection was carried out. The collection, composed of …

Proteins from various sources are widely used in the food industry due to their unique
functional performances in food products. The functional properties of proteins are somehow …

Faba beans as an alternative source of protein have received significant attention from
consumers and the food industry. Flavor represents a major driving force that hinders 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 …