The rise in the global population, which is projected to reach 9.7 billion by 2050, has
resulted in an increased demand for proteins in the human diet. The green leaves of many …

Background Novel food matrices with high protein content and biological value, good amino
acid profile, and functionality based on algae, insects, plants, fungi, and microbial proteins …

This study aimed to investigate physicochemical, functional and antioxidant properties of
mung bean protein (MBP) enzymatic hydrolysates (MBPEHs) by alcalase, neutrase …

The review aims to summarize the major and dominant natural antioxidants and their
resources from medicinal and herbal plants with antiviral, anti-inflammation and …

In this study, pancreatin and pepsin (as gastrointestinal proteases) were used to obtain
bioactive peptides from Spirulina platensis protein and the techno-functional and antioxidant …

The inhibition of α-glucosidase activity has been recognized as an effective approach for
treating type 2 diabetes mellitus (T2DM). In recent years, much emphasis has been placed …

Whey protein is an important food ingredient, but it is also considered a major food allergen.
The aim of this study was to investigate the effect of ultrasound pretreatment on the structure …

The development of plant protein-based delivery systems to protect and control lipophilic
bioactive compound delivery (such as vitamins, polyphenols, carotenoids, polyunsaturated …

The demand for clean labels has increased the importance of natural texture modifying
ingredients. Proteins are unique compounds that can impart unique textural and structural …

Whey protein isolate (WPI) is an important food ingredient and a major allergen in food.
Enzymatic hydrolysis is an important method for WPI modification, but there is limited …