The production of animal protein usually leads to higher carbon emissions than that of plant
protein. To reduce carbon emissions, the partial replacement of animal protein with plant …

Partially replacing animal proteins with plant proteins to develop new products has much
attention. To get knowledge of their application in emulsion gels, heat-induced composite …

The modification effects of Cyperus esculentus milk (CEM) on the sensory and gel properties
of set yogurt were elucidated in this study. It was found that a suitable CEM addition adjusted …

This study explored the effect of stirred media mill (SMM) processing on the acid-induced
gelling properties of pea protein. Results showed that SMM treatment enhanced the gel …

The roles of increasing concentration of konjac glucomannan polysaccharide (KGM) in
modifying the thermal, textural, and rheological properties of heat-induced pea protein …

This study aims to develop ultrasound-assisted acid-induced egg white protein (EWP)-soy
protein isolate (SPI) composite gels and to investigate the mechanistic relationship between …

High‐intensity ultrasonic (HIU) treatment has been used to improve and modify the
functional properties of food. HIU potentially inactivates microorganisms in food and …

The advancement of the modern food industry has prompted a shift away from traditional
protein extraction methods due to their inherent limitations. As a result, there is a growing …

Résumé L'Organisation des Nations Unies prévoit une augmentation de 73% de la
demande mondiale en protéines d'ici 2050. Les protéines végétales et particulièrement les …