The need for protein is increasing due to the rapid growth of the global population. However,
conventional animal meat production has caused severe environmental, land usage, and …

Plant-based foods have prevailed around the world, and various high-quality plant proteins
have been explored and studied in recent years. Chia seeds have received extensive …

Proteolysis prior to fibrillation can change the functional properties of protein fibrils. This
study aimed to investigate the effects of proteolysis pretreatment by alkaline protease on …

The effects of pretreatment technology (microwave roasting, MR; oven roasting, OR) and
processing technology (hydraulic pressing, HP; aqueous enzymatic extraction, AEE) on the …

In response to the growing interest in plant-based alternatives and vegan diets, this study
aimed to develop novel sweet potato-based vegan protein bars enriched with rice protein …

Abstract Design experiments having three levels of each processing parameter ie, α-
amylase concentration (0.25–0.75%), extraction time (30–180 min), and temperature (30 …

Rice protein is highly nutritious and easy to digest and absorb. Its hydrolyzed peptides have
significant effects on lowering blood pressure and cholesterol. First, a detailed and …

In this study, four varieties of glutinous rice were screened out of 18 varieties as
representative model inks. Gel prepared using variety WN9612 of high amylose content …

We investigated whether the production of the free fatty acids (FFAs) by the addition of lipase
during rice cooking inhibits starch retrogradation, and to examine whether proteins are …

The polyphenols and plant proteins are increasingly being utilized as functional food
ingredients, it is critical to understand their interaction mechanism with each other. In this …