Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …

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 …

Quinoa protein possesses great amino acid profiles and can be a potential food ingredient
with broad applications. The objective of this study was to investigate the effect of different …

Native amaranth protein (AP N) is a nutritional ingredient with potential applications for the
structuration and functionalization of food products. However, its solubility is poor, which …

An ultrasound-assisted alkali method was developed to obtain high extraction level of pea
protein isolate (PPI). The method parameters of ultrasound-assisted alkali extraction were …

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 …

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 …

Providing texture-modified food for dysphagia patients has been one of the most effective
treatment methods. The current study aimed to evaluate a specially designed commercial …

A fully plant-based wall material, quinoa protein isolate-gum Arabic (QPI-GA) complex
coacervate, was developed for stability improvement of different spice essential oils (EOs) …