Background Plant-based meat analogues (PBMA) are promising to address the issue of
imbalance between global meat supply and demand. PBMA can contribute to an …

Increase in allergenicity towards cow's milk, lactose intolerance, the prevalence of
hypercholesterolemia, and flexitarian choice of food consumption have increased the market …

The present study aims to investigate the impact of ultrasonic treatment on the emulsifying
property and emulsion stability of an emulsion system stabilized with soybean protein isolate …

In this study, a soy protein isolate (SPI)-pectin (PC) complex was prepared, and the effects of
different high intensity ultrasound (HIU) powers on the structure and solubility of the complex …

Influence of lactic acid bacteria (LAB) on gel characteristics of fermentation-induced soy
protein isolate (SPI) gel, including hardness, water holding capacity (WHC), pH, solubility …

A novel plant-based beverage made with garbanzo chickpeas was developed. Compared to
soymilk, the chickpea beverage contained lower amounts of protein (1.21 vs. 2.09 g/100 g) …

This work evaluated the anionic polysaccharides to improve the functional properties and
antioxidant activities, and compared the effects on covalently-linked the soy protein isolate …

The sensory quality of matcha is a pivotal factor in determining consumer acceptance.
However, the human sensory panel test is difficult to popularize by virtue of professional …

Abstract Soybean (Glycine max L. Merrill) isoflavones are secondary metabolites of great
interest because of their beneficial impact on human health. We profiled the seed isoflavone …

The demand for the development of beverages based on fermented soybeans for the market
has increased in recent years. The objective of this work was to develop a soybean …