Background Starches and proteins are two major types of biopolymer components,
especially in many flour (starch)-based foods consumed worldwide, which provide energy …

Consumer interest in protein rich diets is increasing, with more attention being paid to the
protein source. Despite the occurrence of animal proteins in the human diet, non-animal …

It is critical to understand the starch–protein interactions in food systems to obtain products
with desired functional properties. This study aimed to investigate the influence of mung …

Isoelectric precipitation and ultrafiltration were investigated for their potential to produce
protein products from lentils. Higher protein concentrations were obtained when …

In this study, low temperature extrusion-modified potato starch (MPS) was added to improve
properties of whole wheat dough and textural quality of resulted youtiao. Extrusion …

In contemporary food production, an important role is given to the increase in the nutritional
quality of foodstuff. In the bakery industry, one of the main cereals used is wheat flour (WF) …

The use of oilseeds in bakery products has gained popularity in recent years, both for their
organoleptic and nutritional characteristics. The aim of this work is to provide an overview of …

Sourdough fermentation presents several advantageous effects in bread making, like
improved nutritional quality and increased shelf life. Three types of experiments aimed to …

Wheat gluten (WG) and peanut protein powder (PPP) mixtures were extruded at high
moisture to investigate the potential application of this mixture in meat analog production …

This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey
protein isolates (WPI) on their physicochemical and sensory properties. The aim was to …