Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …

Background Oat has long been recognized as a good candidate for both human foods and
animal feeds. However, the significance of oat, as well as its contribution to the food industry …

Background Aerated food products are becoming increasingly popular among consumers
due to their visual appeal and peculiar sensory properties. Foam formation and stabilization …

The scientific literature from 2015 onwards with respect to foams and thin films in the context
of foods has been reviewed. Proteins are the dominant foaming agents in foods, and …

Hydrolysis can affect the foaming capacity and stability of egg white protein (EWP), while the
relevance of structure and foaming properties were not elucidated. Herein, the changes of …

Oats have a relatively high amount of protein content and better protein quality in terms of
amino acid composition, compared to other cereal grains. Oat proteins are the by-product of …

Plant proteins are high-quality dietary components of food products. With the growing
interest in sustainable and healthy food alternatives, plant proteins have gained significant …

Protein hydrolysates, which may be produced by the protein in the middle of the process or
added as an ingredient, are part of the food formula. In food, protein hydrolysates are found …

The impact of plasma-produced reactive oxygen and nitrogen species, in particular O 3, N x
O y, H 2 O 2 and OH, on the structure and functionality of pea protein isolate (PPI) was …

Plant-based proteins have shown great potential as an alternative substitute for animal
proteins to meet the increasing global demand. Nevertheless, several limitations mitigate …