The food processing industry generates an immense amount of waste, which leads to major
concerns for its environmental impact. However, most of these wastes, such as plant …

Legumes are sustainable protein-rich crops with numerous industrial food applications,
which give them the potential of a functional food ingredient. Legume proteins have …

Native soy protein has poor emulsifying property compared to relatively flexible proteins. In
order to improve soy protein surface activity, protein was partially denatured under …

Soybean meal (SBM) is a protein-rich, soybean oil industry by-product which can be
extruded for improved techno-functionality and potential utilization as a food ingredient. The …

Введение. В обзоре рассмотрены вопросы экструдирования растительного сырья для
производства пищевых продуктов. Целью исследования является обобщение и анализ …

Extruded flour represents an economical and environmental friendly alternative as fat
replacer. In this research, the potential use of an extruded flour–water paste as fat replacer …

The present study compared the effect of various modification methods on emulsifying
properties and emulsion stabilising properties of the pea protein isolate (PPI) and …

Abstract The impacts of pH (2.8, 4.5, and 7.2) and extrusion cooking temperature (60° C, 85°
C, and 110° C) on properties of native whey protein concentrate (NWPC) were evaluated …

The entire protein fractions from hempseed, its oil cake (30–40% protein) and the extruded
protein isolate (> 90% protein) were investigated. The first semi-quantitative mass …

BACKGROUND There are excellent opportunities for greater incorporation into our diets of
pulses, which are rich in proteins and dietary fibers, if their functional properties are modified …