The protein-polysaccharide conjugates formed by Maillard reaction can be used as novel
emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and …

Seeds of amaranth (Amaranthus spp.), buckwheat (Fagopyrum esculentum and F. tataricum)
and quinoa (Chenopodium quinoa) become popular foods due to their attractive health …

Proteins obtained from alternative sources such as plants, microorganisms, and insects
have attracted considerable interest in the formulation of new food products that have a …

Background Buckwheat consumption is associated with positive health effects in humans.
Buckwheat has diverse nutrients with biological functions. Buckwheat storage protein is …

Abstract Amaranthus caudatus L.(Amaranthaceae), commonly known as kiwicha, is
considered as one of the few multipurpose pseudocereal crops which supply higher …

Quinoa proteins (QP) have promise as a potential source of novel food ingredients, and it is
of great interest to know how high-intensity ultrasound (HIUS) treatments affect the …

The present study explored the bioactive properties (antioxidant, antihaemolytic and
antibacterial properties) of hydrolysates produced from quinoa and amaranth protein …

Emulsion gels are structured emulsion systems that behave as soft solid-like materials.
Emulsion gels are commonly used in food-product design both as fat replacers and as …

Abstract Worldwide prevalence of Type 2 Diabetes (T2D) has become a major concern with
several implications for public health, economy, and social well-being, especially in …

The need for protein in human nutrition is rapidly increasing because of the increasing world
population and consumer preference for high-protein foods. Plant proteins are gaining …