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 …

Legumes have been bestowed with valuable proteins. Legume proteins not only possess
superior nutritional, functional, and anti-oxidative properties, they have also been …

The molecular structure and conformation of the plant-based proteins dominate their
gelation behaviour. These aspects have been mostly overlooked for underutilised pulse …

A growing interest in pulse proteins in recent years results from their crucial role in the
transition toward sustainable food systems. Consequently, current research is mainly …

The world is facing the global challenges of insecurity, poverty and climate change, which
can impede food availability, production and nutritional security. Due to these factors, the …

Significant initiatives exist within the global food market to search for new, alternative protein
sources with better technological, functional, and nutritional properties. Lima bean …

The functional properties including solubility, water absorption capacity, oil absorption
capacity, foaming properties and emulsifying properties of 8S globulin fractions from 15 …

With the surge in protein demand, the application of plant proteins has ushered in a new
wave of research. Mung bean is a potential source of protein due to its high protein content …

Starch from pearl millet varieties viz. ProAgro 9444 and HHB 67, selected on the basis of
amylose content was studied for steady, dynamic and creep recovery characteristics as …

Limited and unclear research exists on the individual capacity of major fractions of pea
protein legumin (PL), vicilin (PV) and albumin (PA), which collectively contribute to the …