Wheat gluten protein (WG) is a kind of plant protein with high quality, low price and rich
nutrition. But its low solubility limits its application in food products. Therefore, this work …

Glutenin has limited applicability in food industry due to poor water solubility and emulsifying
properties. In this study, the physicochemical properties of glutenin were improved by …

Wheat gluten protein (WGP) is a fine-quality plant-based protein resource. However, as its
unparalleled reticulation structure, the processing properties of WGP are extremely poor …

This study aimed to examine the effects of gelation on the stability and functionality of
soybean lipophilic protein (LP)-stabilized W/O/W emulsions by gelating the internal and …

This study aim to evaluate the effects of extrusion treatment (130–150︒ C, 40–48 Hz) on the
physicochemical and functional properties of defatted wheat germ protein (DWGP). The …

Wheat gluten proteins (WPs) are nutritious protein with a large yield, but they are rarely
industrially attractive due to their poor water solubility. In this experiment, a pH-cycle was …

A by-product of wheat wet processing, wheat gluten (WG) exhibits low solubility, which
restricts its application as an emulsifier and a stabilizer in oil-in-water emulsions. WG …

To investigate the change of ionic strength on the gel characteristics during the processing
of mung bean protein-based foods, the effects of NaCl and CaCl 2 at different concentrations …

Plant protein-based diets (eg, egg or meat alternatives) have emerged as a promising
approach for developing healthy and sustainable food systems. Mayonnaise, a formulated …

Abstract Oil-in-water (o/w) emulsions stabilized by soybean protein isolate (SPI) and enzyme-
modified soybean protein isolate (SPI+ TGase, SPIH, SPIH+ TGase) were subjected to three …