This review aims to cover the uses of the commercially available protease Alcalase in the
production of biologically active peptides since 2010. Immobilization of Alcalase has also …

Background Plant-based milk alternatives are surging in popularity, although many
examples have poor nutritional value compared to cow's milk. At the same time, protein …

Understanding the air-water and oil-water interfacial behavior of plant proteins is crucial for
developing stable emulsions and foams in food systems. Plant crops are often processed …

Faba bean is a protein-rich, sustainable, but understudied legume. Faba bean protein
isolates (FBPIs) can serve as promising emulsifiers. This review aims to summarize the …

With increasing awareness of health and sustainable dietary pattern, plant-based proteins
have shown a growing interest as substitutes for animal proteins. Meanwhile, the non …

Enzymatic hydrolysis of plant-derived proteins can improve their quality by offering
opportunities for food applications. In this study, three proteolytic enzymes (pepsin, trypsin …

Food protein-derived multicomponent peptides (FPDMPs) are a natural blend of numerous
peptides with various bioactivities and multiple active sites that can assume several …

Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food
emulsions. The complexity of the reactions at play combined with the increased demand …

Highlights•Enzymatic hydrolysis could improve emulsification performance of plant
protein.•Antioxidant property may increase, especially for low-molecule protein …

In recent years, Pickering emulsions have been the focus of growing interest because of
their possible role as alternatives to conventional emulsions. Some reviews have …