Proteins are essential to human nutrition and health, and it is crucial for the development of
the human body. While animal proteins are considered to be the primary dietary protein …

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 …

Pea (Pisum sativum) is an important source of nutritional components and is rich in protein,
starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient …

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 …

Plant proteins have high nutritional value, a wide range of sources and low cost. However, it
is easily affected by the environmental factors of processing and lead the problem of poor …

Recently, increasing studies have shown that the functional properties of proteins, including
emulsifying properties, antioxidant properties, solubility, and thermal stability, can be …

In recent years, there have been significant developments in plant proteins production for
meat and fish analogues. Some of the key developments include the use of new plant …

A growing interest in pulse proteins in recent years results from their crucial role in the
transition toward sustainable food systems. Consequently, current research is mainly …

Soy-based emulsifiers are currently extensively studied and applied in the food industry.
They are employed for food emulsion stabilization due to their ability to absorb at the oil …

Soy proteins are frequently used in the food industry; however, they have rigid and compact
structure with relatively poor interfacial properties and solubility. This study was therefore …