Foodstuff is a complex system that consists of a variety of nutrients. Protein is the basis of
human life and health, which is made up of amino acids combined in different proportional …

Milk is subjected to different industrial processes, provoking significant physicochemical
modifications that impact milk's functional properties. As a rapid and in-line method, front …

This work evaluated the impact of high temperature short time (HTST, 72° C, 15 s), high
hydrostatic pressure (HHP, 400–600 MPa at 5 and 10 min) and Holder pasteurization (HoP …

Modified plant protein may be used as a healthy and more functional emulsifier in food
products. The objective of this study was to evaluate the emulsifying properties of …

Whey protein concentrate (WPC) is consumed for its high protein content. The structure and
biological functionality of whey proteins in WPC powders may be affected by the drying …

This work aimed to investigate the effects of heat treatments at different temperatures (60, 70
and 90° C, expressed as HT-60, HT-70 and HT-90) on interfacial composition and protein …

In recent years, quinoa protein (QP) has attracted attention for its balanced amino acids
composition, but its limited techno-functional properties continue to pose challenges for its …

In order to explore how high‐protein foods can achieve effects on athletes' bodies, the
authors propose a study based on athletes' physical performance. This method recommends …

Protein–protein and protein–mineral interactions can result in defects, such as
sedimentation and age gelation, during the storage of high-protein beverages. It is well …

This research focuses on the use of protein-polyphenol complex and protein-polyphenol:
polysaccharide complexes to prepare oleogels through an emulsion-templated approach …