Background Conventional methods for extraction of plant protein, starch and fiber use
solvents and intensive drying. These processes are energy intensive and can alter the …

Dry beans are an important source of proteins, carbohydrates, dietary fiber, and certain
minerals and vitamins in the human food supply. Among dry beans, Phaseolus beans are …

The solubility of proteins is considered as that proportion of nitrogen in a protein product
which is in the soluble state under specific conditions. Solubility is the amount of protein in a …

The physicochemical and functional properties of protein concentrates from peas, lentils,
navy beans, chickpeas, and defatted chickpeas were investigated. Protein concentrates …

The interaction of proteins with water has been expressed interchangeably by using the
following terms: water hydration and holding, water retention, water binding, water imbibing …

Rice bran is a by-product obtained from the outer layer of the brown (husked) rice kernel
during milling to produce white rice. It i rich in nutrient with 14%-16% protein, 12%-23% fat …

It is common to fall back on the use of gluten-free flour from cereal, or from other grains, such
as legumes or pseudocereals for gluten-free products development. Traditionally, the …

The property of proteins to form stable foams is important in the production of a variety of
foods. Foam can be defined as a two-phase system consisting of air cells separated by a …

A sustainable, chemical-free dry tribo-electrostatic separation approach was employed to
fractionate navy bean flour. The resulting protein-enriched fractions had 36–38% protein on …

Cowpeas (Vigna unguiculata) were milled through 0.5‐, 1.0‐, and 2.0‐mm screens, and the
flour was subsequently separated into different particle‐size ranges. Such procedures …