Developing natural delivery carriers suitable for food processing system is recognized as an
effective strategy to solve the limiting factors such as low bioavailability of natural bioactive …

Oilseeds are grown mainly for their oil content but the residues (meals) that remain after
defatting are excellent sources of plant protein ingredients. However, to serve as useful …

Soy protein isolate (SPI) is widely used in the food industry as a gelling agent due to its high
water-holding capacity and gelation. As a key in elucidating the structure-function …

Plant proteins are becoming increasingly important for foam formation as an alternative to
animal proteins. Consumers, however, are unsatisfied with the foaming properties of pea …

The major limitations of lightweight foam concrete are inferior mechanical properties and
durability. This study designs a novel high-modulus hydrophobic foam to produce high …

Abstract β-conglycinin (β-CG) is a prominent storage protein belonging to the globulin family
in soybean (Glycine max) seeds. Along with other soybean proteins, it serves as an …

The most crucial protein that affects the ability of soybean protein to emulsify is β-
conglycinin. The subunit composition of β-conglycinin is one of the important factors …

In the soybean β-conglycinin system, subunit composition has an important influence on its
emulsification properties. To elucidate the mechanism of subunit action in the emulsification …

This study discusses the effects of different β-conglycinin subunit compositions on the
processing properties of plant-based soy protein isolate (SPI) films. SPI from different …

Fiberglass porous ceramics were prepared via a foam-gelcasting method. The relationship
between the rheology of the slurries and the structure of the specimens was investigated …