The market trend towards plant‐based protein has seen a significant increase in the last
decade. This trend has been projected to continue in the coming years because of the …

Hydrothermal carbonization (HTC) emerges as a promising technology to reduce the
volume of activated sewage sludge (SS) and generate solid products as fuels. During HTC …

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 …

Protein demand: review of plant and animal proteins used in alternative protein product
development and production | Animal Frontiers | Oxford Academic Skip to Main Content …

Food proteins, polysaccharides, and polyphenols are natural ingredients with different
functional attributes. For instance, many proteins are good emulsifiers and gelling agents …

The solubility of proteins plays a key role in determining the physicochemical properties,
processing, sensory attributes, shelf life, and nutritional profile of foods formulated with …

Introduced in the literature in 1913 by Bergius, who at the time was studying biomass
coalification, hydrothermal carbonisation, as many other technologies based on renewables …

Background Starches and proteins are two major types of biopolymer components,
especially in many flour (starch)-based foods consumed worldwide, which provide energy …

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 …

Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation
reactions, which lead to the formation of off-flavor, due to side-reaction products that …