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 …

Poor solubility is a substantial factor that restricts the production of high value‐added lentil
proteins (LPs). In this study, whey protein isolates (WPIs), which have high solubility and are …

There is an increased interest, driven by environmental sustainability and food security
points of view, in seeking new protein sources as alternatives to replace animal proteins …

Consumers' attitudes toward more plant-based components in their diet has greatly driven
the exploration of functional plant proteins. The aim of this study was to systematically …

Lentil (Lens culinaris) is a high-protein crop with a promising potential as a plant-based
protein source for human nutrition. This study investigated nutritional and anti-nutritional …

Plant proteins with improved solubility, foaming, and emulsifying properties are required to
meet the demand for plant-based foods. This study evaluated the influence of alkaline …

Due to its high nutritional value and increasing consumption trends, plant-based proteins
were used in a variety of dietary products, either in their entirety or as partial substitutions …

Protein digestibility, secondary protein structure components, sugars, and phenolic
compounds were analysed to investigate the effect of fermentation on the quality, structure …

In present study, microbial transglutaminase (MTGase) was applied to strengthen the
interaction between casein and hempseed protein (HPI) through crosslinking. The structural …

Red lentils (Lens culinaris) present an attractive raw material for meat mimics due to its red-
coloured proteins, abundance, high protein and low cost. However, data on its functional …