Microbial transglutaminase (MTGase) has been currently utilized to form new food structures
and matrices with high physicochemical stability. Incorporation of this multi-functional …

The growing emphasis on dietary health has facilitated the development of plant‐based
foods. Plant proteins have excellent functional attributes and health‐enhancing effects and …

The effect of microwaves (MWs) and/or ultrasound (US) to assist alkaline extraction of
peanut proteins was evaluated. Isolate extraction yields and purities were obtained as well …

The objective of this work is to elucidate the fate of quinolizidine alkaloids (QA) during the
lupin protein extraction process assisted with ultrasound and the evaluation of the nutritional …

Legumes are among the most important sources of protein worldwide, but their consumption
is limited by the presence of antinutritional factors such as trypsin inhibitors (TIs). The most …

Enzymes represent biological molecules and are proteinaceous in nature except catalytic
ribozymes. They are used as activators in the biological system in order to enhance nearly …

The aim of this study was to assess how transglutaminase (TG) impacts the microstructure,
texture, and rheological properties of fermentation-induced pea protein emulsion gels …

In this study, the addition of microbial transglutaminase (MTG) and lipase in quark cheese
samples was studied during storage (21 d). Four types of cheese were made using 3 …

A score of pedo-environmental factors serves as limiting elements for the biological nitrogen
fixation (BNF) process in root nodules of leguminous plants. Since the advent of the green …

In this study, the properties of whey-less Feta cheese (WLFC) manufactured from milk
protein concentrate (MPC) with the addition of soy protein isolate (SPI) were investigated …