Among the wide range of plant-based protein sources, pulse proteins stand out for their
nutritional values and functional properties, together with sustainability. The global attention …

The demand for clean labels has increased the importance of natural texture modifying
ingredients. Proteins are unique compounds that can impart unique textural and structural …

The molecular structure and conformation of the plant-based proteins dominate their
gelation behaviour. These aspects have been mostly overlooked for underutilised pulse …

The aim of this study was to investigate and compare the physicochemical characteristics
and volatile flavor compounds of three kinds of yoghurt made from reconstituted milk, soy …

Plant-based food Pickering emulsions which are rich in nutrients have recently attracted
wide attention due to their plant origin and new functionalities that can be introduced …

Plant-based protein products, represented by “plant meat”, are gaining more and more
popularity as an alternative to animal proteins. In the present review, we aimed to update the …

Three-dimensional (3D) printing is a rapidly developing additive manufacturing technique
consisting of the deposition of materials layer-by-layer to produce physical 3D structures …

Supporting the need for sustainable food products, this study aims to develop plant-based
Pickering emulsions (PBPEs) using oat flour with and without mild chemical treatment …

Oat protein isolate (OPI) has high nutritional value but poor emulsifying properties. The
purpose of modifying the OPI with high methoxyl pectin (HMP) was to improve …

Cold plasma processing is a non-thermal food processing technique that has been shown to
improve the gelling properties of plant proteins by altering their structure through oxidation …