Although milk kefir and water kefir have different physical, chemical and microbiological
characteristics, several microbial species that make up kefir stand out with probiotic …

Abstract Quinoa (Chenopodium quinoa Willd.) is a pseudocereal plant that originally came
from South America. The trend of consuming quinoa is propelled by its well‒balanced …

Water kefir is a non‐dairy probiotic beverage. It is obtained by fermentation of water kefir
grains with a sugar solution. This study aims to determine the properties of 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 …

Plant proteins (PP) are gaining growing global attention, driven by increased consumer
awareness on the importance of healthy nutrition, concerns for animal welfare, and …

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 …

Abstract Plant-based proteins (PBPs), which are environmentally friendly and sustainable
sources of nutrition, can address the emerging challenges facing the global food supply due …

The nutritional benefits of combining probiotics with plant proteins have sparked increasing
research interest and drawn significant attention. The interactions between plant proteins …

Although corn gluten meal (CGM) is rich in protein, its application in the food industry is
limited because it contains high concentrations of zein and an unbalanced composition of …

Soluble trehalose-conjugated quinoa proteins (T-QPs) were effectively prepared using the
pH-shifting mechanism. The structural properties of the T-QPs were evaluated using a …