Abstract Background Pea (Pisum sativum) proteins are emerging as a popular alternative to
those conventional (deriving from animal and soy) due to their high protein content with …

Background There is a growing demand for gluten-free bakery products from groups with
celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products …

Protein-polysaccharide composite plays a substantial part in manufacturing plant-based
meat and seafood alternatives. This research examined the impact of konjac glucomannan …

Protein-polysaccharide interactions are crucial for developing plant-based food products.
This study evaluated the impacts of κ-carrageenan (KC) on the gelling behaviors …

Background Gluten-free products are finding an increased demand since the incidence of
celiac disease or other gluten-associated allergies. The replacement of gluten becomes a …

The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive
people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic …

An increasing demand of gluten‐free (GF) products is caused by a growing number of
diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet …

This study examined the effects of using different fiber sources [apple pomace powder
(APP), carrot pomace powder (CPP) and orange pomace powder (OPP)] on batter rheology …

The present work was undertaken to explore application of cowpea protein isolates in gluten-
free rice muffins. Protein isolates from large-white and small-red cowpeas were evaluated …

The increasing demand for gluten-free food products from consumers has triggered food
technologists to investigate a wide range of gluten-free ingredients from different sources to …