Background The need for renewable and sustainable sources of proteins is growing. Diets
containing more plant protein are increasing due to several reasons: the negative …

Soy proteins as an important food ingredient have been widely applied in food formulations,
due to their good nutritional value, high functionalities, and health-benefiting effects …

Modification and improvement of protein functionalities are important for expanding the
applications of proteins in food. The objective of this study was to investigate the effects of …

Incorporation of hydrophobic and poorly soluble nutraceuticals into food formulations is
among the great challenges in food science and pharmaceutical fields. One effective …

The aim of this study was to investigate the effect of ethanol treatment on the properties of
egg yolk gels (EYG). The hardness of EYG showed an increasing trend, and the changes in …

High pressure processing (HPP) has become a promising strategy for extracting bioactive
constituents. In this study, the impact of HPP treatment at various pH values (2.0, 8.0, and …

Thermal treatment is the primary method of food preservation and pasteurization;
nevertheless, it impairs food quality. High hydrostatic pressure (HHP) could be …

The changes induced by ethanol treatments at different concentrations (20%, 40%, 60%,
and 80%, v/v) on the structural, morphological and functional properties of native whey …

In the current research, we have adopted a pH shift treatment method that can significantly
improve the solubility and emulsification of rice protein isolate (RPI) under neutral …

The demand for proteins is rising and alternatives to meat proteins are necessary since
animal husbandry is expensive and intensive to the environment. Plant proteins appear as …