Protein calories consumed by people all over the world approximate 15–20% of their energy
intake. This makes protein a major nutritional imperative. Today, we are facing an …

Background Plant proteins, especially legume proteins, are among the most versatile,
nutritious, and sustainable protein sources compared to animal-derived counterparts …

Globally, the production, distribution, sale and consumption of plant-based foods (PBFs) are
on the increase due to heightened consumer awareness, a growing demand for clean label …

Zinc is crucial for physiological processes; however, deficiency persists globally. Binding
zinc to plant proteins enhances absorption, minimizing toxicity risks and offering a potential …

Wolffia globosa is an interesting alternative plant-based protein source containing up to 40%
protein dry weight. Dried duckweed protein extract (PE) was obtained using ultrasound …

The rising demand for health‐promoting foods has led to the search for alternative,
sustainable, and multifunctional peptide sources. Unconventional though promising sources …

Protein is one of the most important components of food which significantly contributes to the
structure, functionality, and sensory properties which may affect consumer acceptability of …

During the generation of functional food ingredients by enzymatic hydrolysis, parameters
such as choice of enzyme, reaction pH and the drying process employed may contribute to …

The objective of this study was to identify peptides derived from defatted wheat germ
proteins with both emulsifying property and anti-adhesive activity against H. pylori. The …

Beans (Phaseolus vulgaris), also known as the common beans, are broadly cultivated in
temperate and semitropical regions. P. vulgaris contain different varieties, such as kidney …