Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very
important in baking technology. The number of people suffering from gluten intolerance is …

Globally, the demand for plant-based meat is increasing rapidly as these products are
becoming quite popular among vegans and vegetarians. However, its development is still in …

The influence of high-intensity ultrasound (HIU) on the technofunctional properties and
structure of jackfruit seed protein isolate (JSPI) was investigated. Protein solutions (10 …

Pea and rice proteins are promising to substitute allergenic proteins, and increasingly, play
important roles in the food industry because of their hypoallergenic characteristics and …

This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize,
oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for …

To enhance the functional properties and utilization of sesame protein, the impact of different
germination treatments (0 d, 2 d, and 4 d) on the structural and functional properties of …

This study investigated meat analogs produced using low-moisture extrusion from oat and
pea protein blends at ratios 20: 80, 30: 70, 50: 50, and 70: 30. Response surface …

Whole sesame seeds and sesame oil, which is obtained after cold pressing the seeds, are
foodstuffs globally consumed due to their nutritional characteristics. The press cake that …

The present research aimed at enriching short dough biscuits with apple pomace to reduce
their glycemic index. Apple pomace produced on a laboratory scale was dehydrated and …

In this study, the effect of temperature (160–180° C) and time (15–35 min) on functional
properties, antioxidant activity, total phenolic content, the fatty acid composition of chia seed …