Egg white proteins (EWPs), in addition to their nutritional values, possess excellent
functional properties that facilitate their use in the food industry. This review collates the …

Background Canning or cooking pulse seed in water produces a solution that, when
separated from the seed, has utility as a plant-based rheological additive for food …

Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded.
However, this solution is now widely used by the vegan community as an egg replacement …

Foam‐type cakes are complex food systems. Their main ingredients are wheat flour, hen
eggs, sugar, leavening agent, and, in some cases, oil and/or surfactants. In contrast to the …

Cereal food engineering has become increasingly important in the food industry over the
years, as it plays a key role in developing new food products and improved manufacturing …

Ultrasound treatment was applied on whey protein concentrate suspension prior to foaming
and being mixed into batter for eggless cake baking. The improvement of batter and baked …

The complex of chitooligosaccharides (COS) and protein is worthy of investigation, as COS
is an important functional ingredient and the functional properties of protein might be …

Gelatin (GEL) and whey protein isolate (WPI) are often taken into account as carriers of
phytoantioxidants for developing active packaging. The materials obtained, however, have …

Whey proteins are of great nutritional and technological interest and their addition to bakery
products can provide an increase in quality parameters such as texture, flavour and colour …

Abstract Background Sponge cakes (SCs) are made from wheat flour, sugar, eggs,
leavening agents and optionally exogenous lipid additives (eg monoacylglycerols). Such …