Proteins are essential to human nutrition and health, and it is crucial for the development of
the human body. While animal proteins are considered to be the primary dietary protein …

Background Owing to the rapid growth of the world's population and the consequent effects
on the consumption of natural resources, we are facing increasing shortages in availability …

Studies on soybean protein–polyphenol complexes mainly focus on the effects of non-
covalent/covalent interactions on the structure and function of the complexes, and there are …

Non-covalent interactions of plant proteins and polyphenols is often occurred in food
production and processing. However, the combination of the two may form a precipitate to …

Improving the functional properties of soybean protein isolate (SPI) is essential for
expanding its applications in food-related fields, given its poor solubility and gelation. This …

The purpose of this research was to comparatively investigate the interactions between
bioactive flavonoids (quercetin and rutin) and two predominant soy proteins (β-conglycinin …

High moisture extrusion of soy protein concentrate (SPC) and wheat gluten (WG) blends
was conducted to investigate the potential use of this mixture in the production of meat …

Due to the severe waste plastics pollution issues, fabricating biodegradable films as
substitutes for plastic has been a pursuit of modern scientists for the past few years. UV …

The influence of gums on the quality of extrudates prepared by the high moisture extrusion
cooking of soy protein was studied. Three food gums, iota carrageenan (ICGN) …

This study investigated the changes in functionality, structure, and protein composition in
soybean protein-proanthocyanidins (SPI-PC) conjugates prepared by the alkali method with …