Background Animals and plants are the main sources of dietary proteins, and there are
important differences in the type of protein that they supply. The differences include …

The protein-polysaccharide conjugates formed by Maillard reaction can be used as novel
emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and …

The most important factors restricting research and application in the food industry are the
poor solubility and emulsification of pea protein isolate (PPI). This study investigates the …

Protein plays a role as an indispensable macronutrient in human nutrition. The utilization of
new protein sources from plants requires a thorough investigation for application in foods …

To obtain a stable protein–added emulsion system, researchers have focused on the design
of the oil–water interface. This review discussed the updated details of protein adsorption …

Plant proteins are gaining attention in recent times. Apart from the greater sustainability and
environment-friendliness offered by plant proteins, improved health consciousness among …

The amphiphilic nature and ability to stabilize the oil-water interface to create stable
emulsions are one of the most important properties of plant proteins. The food emulsification …

Background Over the past three decades, solid-state fermentation (SSF) has gained much
attention in biotechnology, allowing efficient production of feed, fuels, industrial enzymes …

The transition from animal-to plant-derived dietary proteins is of global importance. Plant
proteins are normally processed into extracts, and due to the type of process, proteins from …

Microencapsulation by complex coacervation using proteins and polysaccharides has
attracted much attention due to high payload, high encapsulation efficiency, high thermal …