Protein and peptides are usually sensitive to environmental stresses, such as pH changes,
high temperature, ionic strength, and digestive enzymes amongst other, which limit their …

Plant proteins are being considered to become the most important protein source of the
future, and to do so, they must be able to replace the animal-derived proteins currently in …

Abstract Effects of a novel slit divergent ultrasound (SDU) treatment on soybean protein
isolate (SPI)-lentinan conjugates via Maillard reaction was investigated. Besides, the …

Plant-derived protein research has gained attention in recent years due to the rise of health
concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the …

Rice, Oryza sativa, is the major staple food that provides a larger share of dietary energy for
more of the population than other cereal crops. Moreover, rice has a significant amount of …

Plant proteins are expected to become a major protein source to replace currently used
animal‐derived proteins in the coming years. However, there are always challenges when …

The study aims at improving the solubility of rice protein (RP) by covalent coupling of
proteins to polysaccharide via Maillard reaction in macromolecular crowding conditions. The …

The purpose of this work was to use a controlled wet-heating process to promote Maillard
reaction (MR) between grass pea protein (GPPI) and xanthan gum (XG), and then analyse …

Rice is a staple food and one of the most potent sources of protein among cereal grains.
Rice proteins have received considerable attention owing to their beneficial biological …

The effects of microwave treatment Maillard reaction on rice protein (RP) and dextran was
investigated. Microwaving accelerated the Maillard reaction between RP and dextran. A …