In this paper, we review the physicochemical phenomena occurring during the structuring
processes in the manufacturing of plant-based meat analogs via high-moisture-extrusion …

Many proteins can be used to fabricate nanocarriers for encapsulation, protection, and
controlled release of nutraceuticals. This review examined the protein-based nanocarriers …

In this study, dynamic distribution and molecular transition of gluten proteins during noodle
processing as well as their relationship with texture changes were systematically …

Highlights•Processing steps influencing gluten protein network development and structure
are discussed.•The influence of some typical wheat flour dough ingredients on gluten …

The structure characteristics and gel properties of PPI/EWP mixtures with different ratios
were investigated via surface hydrophobicity, solubility, rheological properties, sulfhydryl …

Foam‐type cakes are complex food systems. Their main ingredients are wheat flour, hen
eggs, sugar, leavening agent, and, in some cases, oil and/or surfactants. In contrast to the …

Both intrinsic and extrinsic factors impact amyloid formation of food proteins. We here review
the impact of various conditions and food constituents on amyloid fibrillation of milk and …

Highlights•Alkaline conditions impact on the protein structure.•Thereby influences their
solubility and other techno-functional properties.•Negative nutritional effects by chemical …

Chickpea flour contains large fractions of protein and dietary fiber, which offer benefits for
human health. This work studied the characteristics and in vitro starch digestibility of pastas …

There is growing interest in the design and fabrication of next‐generation plant‐based (NG‐
PB) foods that have physicochemical and functional properties that simulate those of …