Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most
common legumes that is popular and economically important. Due to its richness in a variety …

The global food systems face significant challenges driven by population growth, climate
change, geopolitical conflicts, crises, and evolving consumer preferences. Intending to …

Heat-induced protein gels are appreciated due to their texture in a variety of food products.
To support the shift to more sustainable protein consumption more knowledge is needed …

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 …

Chickpea protein, a valuable plant-based source, offers versatile applications, yet the impact
of modifications like succinylation and ultrasonication on its properties remains unclear. This …

In this study, the effect of low-frequency magnetic field (LF-MF) on the formation and
structural characteristics of pea globulin (PG) amyloid-like fibrils were investigated. The …

The physicochemical characteristics of soluble nano-sized quinoa protein isolates prepared
by combined pH shifting and high-pressure homogenization were studied. Commercial …

Plant-based meat analogs have been shown to cause less harm for both human health and
the environment compared to real meat, especially processed meat. However, the intense …

Hybrid products, in which a portion of meat is replaced with plant proteins, could be an
effective solution to reduce meat consumption and its environmental impact, and provide …

Legumes are sustainable protein-rich crops with numerous industrial food applications,
which give them the potential of a functional food ingredient. Legume proteins have …