Background Due to perceived health benefits and increasing consumption trends, plant
proteins in their entirety or as partial substitutes have been employed in various food …

Consumer concern about human and environmental health is encouraging food
manufacturers to use more natural and sustainable food ingredients. In particular, there is …

Proteins obtained from alternative sources such as plants, microorganisms, and insects
have attracted considerable interest in the formulation of new food products that have a …

Highlights•The food industry requires natural emulsifiers for more consumer friendly
labels.•Proteins, polysaccharides, phospholipids, and saponins can be used as natural …

Emulsions are implemented in the fabrication of a wide array of foods and therefore are of
great importance in food science. However, the application of emulsions in food production …

Legumes have been bestowed with valuable proteins. Legume proteins not only possess
superior nutritional, functional, and anti-oxidative properties, they have also been …

The food industry is trying to reformulate many of its products to replace functional
ingredients that are chemically synthesized or isolated from animal sources (such as meat …

A growing interest in pulse proteins in recent years results from their crucial role in the
transition toward sustainable food systems. Consequently, current research is mainly …

Abstract Physicochemical (zeta potential (ζ), conductivity, surface hydrophobicity (H 0),
protein solubility (PS)) and emulsifying (emulsion capacity (EC), droplet size, polydispersity …

Food flavor is an important attribute of quality food, and it largely determines consumer food
preference. Many food products exist as emulsions or experience emulsification during …