Demand for plant‐based meat alternatives has increased in recent years due to concerns
about health, ethics, the environment, and animal welfare. Nevertheless, the market share of …

Background Plant-based meat analogues (PBMA) are promising to address the issue of
imbalance between global meat supply and demand. PBMA can contribute to an …

In the current study, the impact of alkaline extraction pH (8.5, 9.0, and 9.5) on chemical
composition, molecular structure, solubility and aromatic profile of PPI was investigated by …

Sesame oil is rich in highly concentrated bioactive components including tocopherols,
phytosterols and lignans (eg, sesamolin, sesamin, and sesamol). The chemical composition …

Research into dairy‐free alternative products, whether plant‐based or cell‐based, is
growing fast and the food industry is facing a new challenge of creating innovative …

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 …

In this study, volatile component changes of germinated chickpea, lentil, and yellow pea
flours over the course of 6 days germination were characterized by HS-SPME-GC–MS/O. In …

Plant-based food products have been receiving an astronomical amount of attention
recently, and their demand will most likely soar in the future. However, their unpleasant …

Plant-based drinks have garnered significant attention as viable substitutes for traditional
dairy milk, providing options for individuals who are lactose intolerant or allergic to dairy …

Modification in solubility and structure of pea protein by industry-scale microfluidization
(ISM) at varying pressure (30, 60, 90 and 120 MPa) was investigated. ISM treatment …