Due to a rising demand for proteins, food industry is considering new alternative protein
sources that can be used for human food. The aim of this research was to explore the …

Modern foods lead to healthier, cheaper and more convenient products to increasingly
demanding consumers. Microalgae are an enormous biological resource, representing one …

A projected global population growth by 2050 and climate change crises have led to
increasing demand in edible protein sources; thus, scientific research and food industries …

Interest in incorporating edible insects into the diet is increasing due to their nutritional
content. The most critical challenges are related to the low acceptability of the consumer due …

Marine green microalgae are a sustainable source of high-quality protein. However, due to
their green pigmentation and composition of volatiles, their incorporation into food products …

Metabolic syndrome is a condition whose incidence has been increasing around the world.
It promotes a metabolic state of chronic systemic inflammation, correlated to cellular stress …

Oleogel has been used to replace or reduce solid fat content in various high‐fat products.
The performance of oleogels in final bakery products has been widely demonstrated but the …

This paper investigates the sensory acceptability and textural properties of leavened wheat
bread and sponge cake fortified with cow protein isolates that had been denatured and …

Due to a lack of gluten, rice dough needed some additives to improve its properties. This
study aimed to investigate effect of hydroxypropyl methylcellulose (HPMC), whey protein …

Featured Application This study shows the use of a by-product from the manufacture of a
novel antiseptic/disinfectant (HOCl) to obtain a protein isolate from defatted soybean flour (a …