Food-derived bioactive peptides (FBPs) are gaining interest due to their great potential in
agricultural byproduct valorization and high-activity peptide screening. The introduction of …

Edible films and coatings, composed of biological components such as proteins, lipids, and
polysaccharides, play a pivotal role in various applications. While proteins from diverse plant …

Legume proteins have excellent emulsification, but the utmost problem is the poor emulsion
stability of single protein. In this study, three anionic polysaccharides (xanthan (XG), Willan …

The burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental,
health, and ethical concerns, yet replicating the sensory attributes of animal meat remains …

Food proteins, polysaccharides, and polyphenols are natural ingredients with different
functional attributes. For instance, many proteins are good emulsifiers and gelling agents …

Background The macromolecules in the food system such as starch, protein and lipid are
essential components and major sources of calories in the human diet. Thermal treatment is …

Plant proteins are high-quality dietary components of food products. With the growing
interest in sustainable and healthy food alternatives, plant proteins have gained significant …

The influences of laccase-catalyzed crosslinking on the structural, emulsifying and gelling
properties of pea protein with chlorogenic acid were intensively probed. Molecular weight …

With a shift toward plant-based foods, pulses and grains belonging to the Fabaceae family,
specifically pea, faba, or soybean varieties, have received attention recently as alternative …

The improvement of heat-induced pea protein isolate (PPI) gel with weak gel properties has
attracted research interest in recent years. In this study, gellan gum (GG) was used to …