Faba bean (Vicia faba L.), a nutritious leguminous cool tolerant crop, is widely cultivated
throughout the world. China, Ethiopia, the United Kingdom, Australia, and France are the …

Brassicaceae vegetables are important crops consumed worldwide due to their unique
flavor, and for their broadly recognized functional properties, which are directly related to …

Hypertension is a non-communicable disease characterized by elevated blood pressure,
and a prominent metabolic syndrome of modern age. Food-borne bioactive peptides have …

Faba beans as an alternative source of protein have received significant attention from
consumers and the food industry. Flavor represents a major driving force that hinders the …

The demand for proteins continues to increase due to their nutritional benefits, the growing
world population, and rising protein deficiency. Plant-based proteins represent a sustainable …

The consumer's perception that food is one of the main determining factors for health
increases the demand for foods in line with this trend. The food industry is researching new …

This paper aimed to examine the effect of using aquafaba in different ratios (25%, 50%,
75%, 100%) as an egg yolk substitute on the physical, structural, and rheological properties …

Faba bean (Vicia faba L.) has attracted increasing interest as a high source of proteins for
human nutrition. However, the application of faba bean proteins is still limited due to their …

A kind of yolk-free mayonnaise (YFM) with preferable quality was prepared by insoluble soy
peptide aggregates (ISPA) in present work. The basic properties, rheology, texture, sensory …

Modified plant protein may be used as a healthy and more functional emulsifier in food
products. The objective of this study was to evaluate the emulsifying properties of …