Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …

Protein calories consumed by people all over the world approximate 15–20% of their energy
intake. This makes protein a major nutritional imperative. Today, we are facing an …

Abstract Background Plant-based proteins (PBPs) are receiving growing attention globally
due to their potential to formulate meat analogues. These products are being created to …

During food processing, especially heating, the flavor and color of food change to a great
extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in …

This study evaluated the effects of different levels of ultrasonic power (200, 400, 600 W) and
treatment time (0, 10, 15 and 30 min) on the structure, emulsification characteristics, and in …

The growing plant protein market has encouraged the use of various emerging and novel
techniques for protein extraction, which results in a high-quality protein. The extracted …

Native amaranth protein (AP N) is a nutritional ingredient with potential applications for the
structuration and functionalization of food products. However, its solubility is poor, which …

Background Digestibility, an indicator of protein bioavailability, is essentially a measure of
the susceptibility of a protein towards proteolysis. Proteins with higher digestibility have …

Background Buckwheat consumption is associated with positive health effects in humans.
Buckwheat has diverse nutrients with biological functions. Buckwheat storage protein is …

Olive leaf, as an important by-product of olive farming, is generated from the pruning and
harvesting of olive trees and represents> 10% of the total olive weight. The present study …