Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most
common legumes that is popular and economically important. Due to its richness in a variety …

Background There is a significant worldwide demand for the efficient development and
utilization of high-quality plant proteins in the fields of food and feed. Rice protein (RP) is a …

As plant-based diets become more popular, there is an interest in developing innovations to
improve the bioaccessibility of plant protein. In this study, seven probiotic strains …

The health and balance of the gut microbiota are known to be linked to diet composition and
source, with fermented products and dietary proteins potentially providing an exceptional …

Rice, tiger nut and carob are Mediterranean products suitable for developing new foods,
such as fermented beverages, due to their nutritional properties. These crops have a high …

The nutritional benefits of combining probiotics with plant proteins have sparked increasing
research interest and drawn significant attention. The interactions between plant proteins …

Incorporating plant protein isolates into milk can enhance probiotic culture growth by
providing essential nutrients and altering the physicochemical properties of fermented milk …

Based on the amino acid score (AAS), chemical score (CS), and amino acid proportional
coefficient score (SRCAA) as evaluation indicators, millet powder, whey protein isolate …

Edible insects are being considered as a potential sustainable food source to address
global food security concerns and feed the world's growing population. However, the quality …

作为未来食品的代表, 对人体健康, 环境保护等有重要意义的植物基食品已引起国内外广泛关注,
并成功占据一定的市场份额. 基于新型原料的开发和加工技术的发展, 植物基食品迅速发展 …