Increasingly, consumers are moving towards a more plant-based diet. However, some
consumers are avoiding common plant proteins such as soy and gluten due to their potential …

There is an increase in the use of adoptable bioprocessing methods for the development of
high-quality pulse ingredients. This study investigated the nutritional composition …

The demand for more functional plant-based proteins has greatly increased. The objective of
this study was to provide a systematic understanding of the functional properties and …

Physico-chemical, functional properties, and filmogenic characteristics were determined in
pulp (P) and whole (W) banana flours (BF), pretreated or not (preT and unT, respectively) …

Background and objectives The conventional method for determining oil absorption capacity
(OAC) in pulse ingredients involves mixing a sample with excess oil, centrifuging the …

This work investigates the effect of pH (4.0, 4.5) and the protein-polysaccharide ratio (1: 1–5:
1) on the intermolecular interactions and gel properties of food hydrogels based on bean …

Melon seed oil cake (MSOC), as the secondary by-product from melon seed oil pressing
process, has high potential nutritional value. The aim of this study was to assess the effect of …

This study verified if cooking presoaked beans in the steam of autoclave improves the
pasting properties, texture profile, water-solubility (WSI), emulsifying capacities of aged …

The present study was undertaken to analyze the impact of germination (NBG) and
hydrothermal cooking (NBHTC) on the nutritional profile and physicochemical, functional …

Pulse starch is a promising alternative food ingredient. The demand for pulse starch is
increasing due to attributed functionalities, healthier food preferences, and its clean label …