Rapid population growth, climate change, intensive monoculture farming, and resource
depletion are among the challenges that threaten the increasingly vulnerable global agri …

In this study, mung bean protein films enriched with different concentrations (0, 2.5, 12.5,
and 25% w/w based on protein content) of pomegranate peel as a rich source of bioactives …

Mung bean is an inexpensive yet sustainable protein source. Current work compared the
effects of freeze (FD), spray (SD) and oven drying (OD), on mung bean protein isolate …

The utilization of pea protein as an alternative to animal proteins for the production protein
fortified foods and beverage products has recently gained tremendous interest due to the …

We investigated the effect of dry-heat treatment on the properties of faba bean protein
concentrate using soy protein concentrate as a benchmark. While soy protein—widely used …

Mung bean protein is considered a highly nutritive food ingredient, but its solution properties
are not well defined. In this study, suspensions of mung bean protein isolate (MPI, 10%, w/v) …

Amino acid composition, physicochemical and functional properties of proteins isolated from
five local beans of Turkey were investigated. Minimal variation was observed in amino acid …

Protein hydrolysates have attained great attention due to a good nutritive food ingredient
and higher biological activities. In this study, thermosonication, ultrasound and heat were …

Cowpea is a drought-tolerant legume consumed as a high-quality plant protein source in
many parts of the world. In this study, crude protein contents, Osborne fractions, in vitro …

The physicochemical, functional, thermal, spectroscopic, rheological and electrophoretic
characteristics of protein isolate extracted from native (ungerminated) and germinated …