Plant proteins have high nutritional value, a wide range of sources and low cost. However, it
is easily affected by the environmental factors of processing and lead the problem of poor …

Plant-derived protein research has gained attention in recent years due to the rise of health
concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the …

In this study, the structure and flavor characteristics of soybean meal hydrolysates-reducing
sugars Maillard reaction products (MRPs) were evaluated. Sugars added to the soybean …

The effect of steam explosion on the functional properties of camellia seed protein (CSP)
was investigated, and the structural properties after the modified treatment were evaluated …

This study aimed to elucidate how the Maillard reaction (MR) affects the flavor and
bioactivities of Lentinula edodes hydrolysates (LEHs). Changes in flavor were investigated …

Lately, plant derived proteins have been used extensively to produce Maillard reaction
products (MRPs) for the preparation of various functional food products. We evaluated the …

In the present study, camellia seed meal Maillard reaction products (MRPs) were prepared
using camellia seed meal protein as a raw material. The effects of MR on protein structure …

Abstract Effects of energy-divergent ultrasound (EDU), energy-gathered ultrasound (EGU),
and energy-gathered ultrasound-microwave (EGUM) on structure, antioxidant activities …

Background Peanut processing industries generate underused by-products (skin, shell and
peanut meal) which still present high economic potential. Peanut shell has adsorbent …

To make better use of chicken liver, a byproduct of meat processing with rich proteins, the
influence of ultrasound pretreatment on the extent of Maillard reaction (MR) and the …