Background Animals and plants are the main sources of dietary proteins, and there are
important differences in the type of protein that they supply. The differences include …

Background Digestibility, an indicator of protein bioavailability, is essentially a measure of
the susceptibility of a protein towards proteolysis. Proteins with higher digestibility have …

The consumption of edible insects can be anadvantageous alternative to the conventional
food supply chain, which involves global water waste, land deficit, undernutrition, and …

The rates of dietary protein digestion and absorption can be significantly increased or
decreased by food processing treatments such as heating, gelling and enzymatic hydrolysis …

Natural egg white tis widely used as an ingredient in nutritional foods and for food
processing. Due to its characteristic foaming, emulsification, adhesion, and gelation, and its …

Abstract Three-dimensional (3D) is an emerging technique for the production of various
unique and complex food items. Printing materials and recipes should be optimized to …

Egg and egg products are a rich source of highly bioavailable animal proteins. Several
processing technologies can affect the structural and functional properties of these proteins …

Food packaging plays a crucial role in the food supply chain by aiding in food preservation
and reducing food losses throughout the distribution process. The extensive, unregulated …

Native pseudo-cereals protein has low gelling characteristics even though they are rich in
essential amino acids. It is therefore desirable to find the suitable modification approach …

Glycation can improve the functional properties of protein. However, in vitro and animal
studies have shown that glycation induced lysine blockage and impaired protein …