The meat industry is continuously facing challenges with food safety, and quality losses
caused by thermal processing. This systematic review reports recent clean label approaches …

The demand for proteins continues to increase due to their nutritional benefits, the growing
world population, and rising protein deficiency. Plant-based proteins represent a sustainable …

In this study, a soy protein isolate (SPI)-pectin (PC) complex was prepared, and the effects of
different high intensity ultrasound (HIU) powers on the structure and solubility of the complex …

This paper studies the effects of soy protein isolate (SPI; 0, 2% and 4%; Weight/Weight) on
texture, rheological property, sulfhydryl groups, and the water distribution state of low-salt …

Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due
to their suitable functionality and nutritional value. This study was designed to compare the …

In this work, the differences in macrostructure and microstructure, rheology, and storage
stability of pre-emulsified safflower oil (PSO) prepared by natural and magnetic field …

The objective of this study was to evaluate relationship with aggregation, secondary
structures and gel properties of pork myofibrillar protein with different sodium chloride (1 …

Excessive intake of sodium chloride may bring a series of diseases; as a result, reduced-salt
surimi gels have gained growing popularity for sodium reduction. This paper studied soy …

Soybean protein isolate (SPI) is a high‐quality plant protein that is primarily used to process
various soybean products coagulated by transglutaminase (TGase). In this study, the degree …

Carnosine enrichment of slow-growing Korat chicken (KRC) meat helps differentiate KRC
from mainstream chicken. We aimed to investigate the effects of β-alanine and L-histidine …