The growing emphasis on dietary health has facilitated the development of plant‐based
foods. Plant proteins have excellent functional attributes and health‐enhancing effects and …

To explore the effect of plant protein hydrolysate (PPHS, soy and pea protein hydrolysate)
on the characteristics of low‐fat Mozzarella cheeses (LFCs), samples incorporating PPHS …

In this research, the effect of Persian gum at concentrations of 0, 0.03%, 0.05%, and 0.1% on
syneresis, textural, and rheological properties of UF white brined cheese was investigated …

Food additives that allow regulating functional and technological properties, providing
qualitative and quantitative characteristics of finished products are essential in meat …

The study of consumer properties and preservation of meat products using plant-based
substances as preservative additives, in particular Icelandic moss and milk thistle, is of …

Plant-based proteins are being rapidly explored in the food industry to produce healthy and
nutritious foods. Herein, the effects of soy protein isolate (SPI) ratio to oat germ powder …

The effect of ginger extract (GE), as a milk coagulant, was investigated on the
physicochemical, proteolysis, textural profiles and sensory properties of whey‐less cheese …

Meat, seafood, dairy, and eggs are well-accepted traditional protein sources that are
nutritious and palatable. Due to religious beliefs and increasing concerns about the …

This article discusses the possibility of using flour from pomegranate waste and persimmon
waste as a biologically active additive in yogurt formulations. To assess the effect of the …

Wheat flour bread plays an important role in the human diet. Currently, great attention is
being paid to the creation of functional products with increased biological value and having …