With a shift toward plant-based foods, pulses and grains belonging to the Fabaceae family,
specifically pea, faba, or soybean varieties, have received attention recently as alternative …

Nowadays, consumers pay particular attention to the quality of the products they buy. They
also expect a high level of innovation. Hence, the offer from the dairy sector is increasingly …

The purpose of this study was to evaluate the addition of plant‐based peanut protein isolate
(PNP) and commercial pea protein (CPP) on the quality of oat yogurt (OY). PNP and CPP …

This study explored the effects of two mixed fermentation methods: one was fermenting a
soymilk and milk mixture by a lactic acid bacteria fermenting agent at 0.1 g/kg and 42° C …

Recently, the production and consumption of plant-based dairy products has increased due
to their health benefits and the increasing scarcity of animal proteins. The aim of this study …

New functional food products with health benefits are currently in high demand among
health‐conscious consumers. The present research aims to improve the functional …

Silymarin, derived from Silybum marianum (milk thistle) seeds, is known for its anti-oxidative
properties. The study examines how various concentrations of silymarin (0, 25, 50, and 100 …

The present study aims to provide an overview of the impact of brown rice protein (BRP)
conjugated with microcrystalline cellulose via the Maillard reaction on characteristic features …

Введение. Современные мировые тенденции употребления растительного и
животного белка обуславливают превалирование потребления продуктов питания …

There are challenges in the utilization of soybean‐based foods due to undesirable
associated flavors. This study aimed to prepare soybean based yoghurt with different …