Considering that a series of complex issues such as environmental problems, sustainable
development, animal welfare, and human health are on a global scale, the development of …

Among the wide range of plant-based protein sources, pulse proteins stand out for their
nutritional values and functional properties, together with sustainability. The global attention …

Proteins obtained from alternative sources such as plants, microorganisms, and insects
have attracted considerable interest in the formulation of new food products that have a …

Increasing utilisation of plant protein is required to support the production of protein-rich
foods that can replace animal proteins in the human diet so as to reduce the strain that …

Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and
faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were …

Abstract Tenebrio molitor, Zophobas morio, Alphitobius diaperinus, Acheta domesticus and
Blaptica dubia were evaluated for their potential as a future protein source. Crude protein …

In recent years, there have been increasing interests in developing food-grade Pickering
stabilizers, due to their potential applications in formulations of novel functional foods. The …

Gelation of proteins is one of the principal means to give desirable texture to food products.
Gelation of individual proteins in aqueous solution has been investigated intensively in the …

The application of plant proteins in new food products is rapidly expanding worldwide driven
by consumers demanding healthy, sustainably produced, and non-animal proteins. Major …

Tofu is a traditional product made mainly from soybeans, which has become globally
popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with …