Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …

Food processing plays a crucial role in coping up with the challenges against food security
by reducing wastage and preventing spoilage. The ultrasound technology has …

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 …

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 …

Ultrasonication is a green technology that has recently received an enormous research
attention for extraction of plant‐based proteins and tailoring the functionalities of these …

The increasing focus on health and well-being has sparked a rising interest in bioactive
components in the food, pharmaceutical, and nutraceutical industries. These components …

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 …

Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

In this study, the foaming properties of chickpea protein isolate (CPI) subjected to different
pH shifting treatment were investigated. It was found that the foaming ability (FA) of CPI, CPI …

The effect of ultrasound on the conformational and physicochemical properties of soy protein
isolate hydrolysates (SPHs) was investigated. SPHs were prepared at hydrolysis times of 20 …