To characterize the rheological and mechanical properties of soft matter for 3D food printing,
a milk protein composite gel was prepared by dispersing milk protein concentrate (MPC) into …

Dry milling in combination with air classification was evaluated as an alternative to
conventional wet extraction of protein from yellow field peas (Pisum sativum). Major …

The design of protein particles with tailored properties has received an increased attention
recently. Several approaches, from simple heat treatment in dilute systems to the …

Microparticulated proteins (MPs) are formed using mainly heat-shearing processes, in
combination or concomitantly, giving particle sizes mainly between 0.1 and 10.0 μm. The …

Recently, there is a growing interest in developing protein-enriched beverages with
improved nutritional and functional properties. However, this is challenged by heat-induced …

Food-grade whey protein isolate (WPI) microgel particles were investigated as a particle
stabilizer of water-in-water (W/W) emulsions. The microgel particles were produced via the …

Adequate dietary protein intake is an effective way to combat muscle wasting disorders in
the elderly, who are highly susceptible to dysphagia due to declining physiological …

Random aggregation character and beany flavor limit the application of soy protein products
in drinkable and semi-solid protein-rich products that taste smooth and soft. A co-protein …

The heat-induced aggregation of edible proteins has been regarded as one of the critical
challenges for their application in protein-enriched beverages. Therefore, the formulation of …

The overall objective of this study was to determine the influence of altering pH on the
rheological and gelling properties of whey protein concentrate (WPC) and superfine …