Background Conventional legume processing includes use to high temperatures which is
detrimental to environment, degrades the thermolabile phytochemicals and adversely affects …

With rapid population growth and continued environmental degradation, it is no longer
sustainable to rely on conventional proteins to meet human requirements. This has …

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

Lentils and mungbean proteins are under-researched compared to pea and soybean.
Lentils (green, red and black-lentils), mungbean and yellow pea protein isolates were …

Mung bean is an upcoming source of plant proteins with good foaming properties. The
relation between its foaming properties and interfacial properties has not received much …

Lentil proteins have shown potential as substitutes for animal proteins in foam-based food
products, although the mechanisms by which the proteins stabilize the air-water interface …

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 …

Plant protein is rapidly becoming more of a prime interest to consumers for its nutritional and
functional properties, as well as the potential to replace animal protein. In the frame of …

The popularity of plant‐based proteins has increased, and mung bean protein (MBP) has
gained immense attention due to its high yield, nutritional value, and health benefits. MBP is …

A closed cavity rheometer was used to study the rheology of dry-fractionated mung bean
protein–DFMB–(55% protein dm). Then, the high-moisture extrusion cooking at 40% and …