The market trend towards plant‐based protein has seen a significant increase in the last
decade. This trend has been projected to continue in the coming years because of the …

Increasingly, consumers are moving towards a more plant-based diet. However, some
consumers are avoiding common plant proteins such as soy and gluten due to their potential …

Chickpea (Cicer arietinum L.) is a pulse consumed all over the world, representing a good
source of protein, as well as fat, fiber, and other carbohydrates. As a result of the growing …

Emulsions are thermodynamically unstable systems that tend to separate into two
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …

Over the past decade, the potential of edible insects as a novel ingredient in high value-
added products has been investigated to find alternatives to conventional protein sources …

Plant-based protein gels are being developed for the creation of meat analogs, but it is still
challenging to mimic the fibrous structure and texture of real meat products, due to the …

Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …

Chickpea (Cicer arietinum L.) is one of the most grown and consumed pulses and it is
traditionally commercialised as seeds, flour or canned foods. In the frame of alternative …

Flocculation is a ubiquitous phenomenon affecting the creaming, appearance and rheology
of protein-stabilized oil-in-water emulsions. This article reviews some of the main strategies …

Background The interest in plant-based protein sources has risen in the last few decades
due to their benefits to human health, the environment and sustainable farming. Lupins are a …