Plant proteins have high nutritional value, a wide range of sources and low cost. However, it
is easily affected by the environmental factors of processing and lead the problem of poor …

The protein-polysaccharide conjugates formed by Maillard reaction can be used as novel
emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and …

In this study, extrusion was used to induce Maillard reaction between soy protein isolate
(SPI) and oat β-glucan (OG) and effect of extrusion temperature (70, 90, 110 and 130° C) on …

Plant-derived protein research has gained attention in recent years due to the rise of health
concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the …

High internal phase emulsions (HIPEs) are soft materials that can be designed to contain
nutrients and active agents. As a result, they are being explored for their potential …

Plant proteins have recently gained market demand and momentum due to their
environmentally friendly origins and health advantages over their animal-derived …

This study investigated the effects of different ultrasonic power and ultrasonic time on the
structure and emulsifying properties of pea protein isolate (PPI)–arabinose conjugates. An …

Rice protein isolates (RPI) are promising plant-protein sources but present low solubility and
poor surface activity in neutral conditions. Improving these characteristics is a crucial …

The study aims at improving the solubility of rice protein (RP) by covalent coupling of
proteins to polysaccharide via Maillard reaction in macromolecular crowding conditions. The …

Microwave heating technology performs the characteristics of fast heating, high efficiency,
green energy saving and easy control, which makes it deeply penetrate into the food …