In recent years, the development and application of plant proteins have drawn increasing
scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high …

Increasing awareness of inefficient meat production and its future impact on global food
security has led the food industry to look for a sustainable approach. Meat products have …

Global fisheries pressure generates interest in sustainable seafood production and
developing plant-based seafood. This study took fishball as an example of seafood products …

The interactions between the protein and starch molecules should play an important role in
preparing the pea protein-based meat substitutes with rich meat-like fibrous structure. In this …

This study aimed to prepare the emulsion co-stabilized via soy protein isolate (SPI) and κ-
carrageenan (KC) and then investigate the effects of the SPI/KC emulsion on the gel …

Pea protein as an alternative of soy protein has attracted growing interest in food industries.
However, high temperature (> 95° C) is required to enable heat-induced gelation and the …

Consumer interest in protein rich diets is increasing, with more attention being paid to the
protein source. Despite the occurrence of animal proteins in the human diet, non-animal …

The development of meat alternatives is a sustainable choice to meet eco-friendly and
healthy demands. High-moisture extrusion (HME) technology has been applied to produce …

Abstract Mixed surimi gels with 8%, 10% and 15% of pea protein isolate (PPI) were made in
order to replace part of the myofibrillar proteins with PPI. Phytochemical, mechanical …

During high-moisture extrusion (HME) processing for plant protein texturization, the
interactions among proteins, starch and lipids should determine the formation of fibrous …