Background Flavor profile is the most critical quality attribute of foods. Flavor binding ability
is one of the most essential functional properties of the protein. The dynamic equilibrium of …

There is a growing global need to shift from animal-towards plant-based diets. The main
motivations are environmental/sustainability-, human health-and animal welfare concerns …

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 deterioration of shrimp protein functionality during chilling and frozen storage has
recently attracted wide attention due to its adverse effects on shrimp quality. The high …

The effects of ultrasound combined (25 kHz, 400±20 W/L, ultrasonic time of 5, 10 and 15
min) with soy protein isolate processing on gelling properties of low-salt silver carp surimi …

Starch in native form has limited application due to functional and physicochemical
characteristics. To overcome these limitations, starch can be modified by non-thermal …

The mechanism of pea protein (PPI) adsorbing flavor components of cooked beef (pyrazine
flavor compounds with different concentrations and different numbers of alkyl groups) was …

Pea (Pisum sativum L.) is a nutritious pulse crop belonging to the leguminous family, and
widely cultivated. In recent time, health and nutritional benefits of the pea and its by …

The research and development of alternatives to meat (including fish) and dairy products for
human consumption have been increasing in recent years. In the context of these …

The effects of emulsified lard and transglutaminase (TGase) on the characteristics of
threadfin bream surimi gels were investigated. Results showed that irrespective of TGase …