In addition to their nutritional and physiological role, proteins are recognized as the major
compounds responsible for the rheological properties of food products and their stability …

The recent trend in consumption of plant-based protein over animal protein opens up a new
avenue for sustainable agriculture practice, less environmental impact and greenhouse gas …

The demand for clean labels has increased the importance of natural texture modifying
ingredients. Proteins are unique compounds that can impart unique textural and structural …

Phytosterols are naturally occurring plant cell membranes, which have received greater
attention in food industries due to their potential health benefits especially lowering low …

The impacts of hydrodynamic cavitation (HC)(orifice plate-2 mm) and acoustic
cavitation/ultrasound (US)(probe sonicator-50% amplitude; 20 kHz frequency) on the …

Proteosomes (P) based on milk fat globule membrane's phospholipids (MPs), whey protein
isolate (WPI) and sodium caseinate (CasNa) were developed by ultrasonication to …

The unique combinations of biological, nutritional and functional properties in proteins make
them important food ingredients with the capacity to provide a range of diverse and highly …

Abstract Milk protein concentrate-85 (MPC85) is a dairy ingredient which has a diverse
range of applications in food products. The technofunctional properties of two MPC85 …

Phenolic acids (PA) are types of phytochemicals with health benefits. The interaction
between proteins and PAs can cause minor or extensive changes in the structure of proteins …

Milk protein concentrates (MPCs), which are produced from skim milk following a series of
manufacturing steps including pasteurization, membrane filtration, evaporation and spray …