The growing interest in plant-based proteins is driven by sustainability concerns and
potential adverse reactions to animal protein consumption. Plant proteins, while promising …

Background Plant protein sources are gaining recognition because of their low carbon
footprint, nutritional enrichment, high sustainability, impending scarcity of animal proteins …

Highly nutritious lentil proteins (LP) have recently attracted interest in the food industry.
However, due to their low solubility, extensive application of LP is severely limited. This …

Barley beverage contains many natural nutrients which is suitable for lactic acid bacteria
(LAB) fermentation. The aim of this study was to explore the influences of Lacticaseibacillus …

The utilisation of quinoa protein concentrates (QPCs) is limited due to their poor protein
digestibility (78.54%). In this study, QPCs (1% w/v) were fermented in 5%(v/v) water kefir …

This research is part of an effort to enhance fermented whey proteins' quality and nutritional
value. In this research, we investigated the feasibility of using a natural fermentation …

Biomass adhesives show great potential in developing environment-friendly wood-based
panel industry. Among them, soybean protein isolate (SPI) adhesives have a wide source of …

The utilization of pea proteins (PPs) is limited due to their relatively low protein digestibility
(∼ 81%) compared to animal‐based proteins, such as whey. The present investigation …

This study aimed to assess the technique of natural fermentation by applying water kefir to
the casein protein. The diverse microorganisms and their enzymes found naturally in the …

The present study investigated the effect of solid‐state fermentation (SSF) of cold‐pressed
(CP) and hexane‐extracted (HE) canola meals with Aspergillus niger NRRL 334 and …