Agro-industrial by-products containing considerable amounts of protein (10–50%) such as
soybean meal, rice bran and coconut pulp are promising bioactive peptide sources with …

Background. The shifts in global eating patterns towards greater consumption of protein-
based foods encourages research to recover protein from sustainable sources and …

Protein oxidation leads to covalent modification of structure and deterioration of functional
properties of quinoa protein. The objective of this study was to investigate the effects of …

Minced pork is prone to quality deterioration during storage. To maintain the quality of
minced pork for longer time, eugenol encapsulated multi-core microcapsules were …

In this study, stable high internal phase emulsions (HIPEs) constructed solely by sonicated
quinoa protein isolate (QPI) at various pH values and protein concentrations (c) were …

Protein isolates from album seed were prepared and subjected to HIUS treatment using a
probe method. The effect of ultrasonication on physicochemical, molecular and thermal …

Quinoa protein isolates (QPIs) were subjected to controlled heat-treatment (80− 100° C) at
variable time (15− 30 min). Results showed that heat-treatment induced structural changes …

High intensity ultrasound treatment (HIUS) by probe method is a novel technique to impart
desirable physical, structural and functional characteristics to the native proteins structures …

To improve the physicochemical stability of hydrophobic flavonoids, a series of protein-
based nanomicelles have been developed in recent years. However, the quinoa protein …

Emulsion gels are structured emulsion systems that behave as soft solid-like materials.
Emulsion gels are commonly used in food-product design both as fat replacers and as …