Protein and peptides are usually sensitive to environmental stresses, such as pH changes,
high temperature, ionic strength, and digestive enzymes amongst other, which limit their …

The products formed by glycosylation of food proteins with carbohydrates via the Maillard
reaction, also known as conjugates, are agents capable of changing and improving techno …

Background The use of vegetable proteins is one of the key elements of vegetarian diets.
Legumes are an alternative protein source with comparable quality as animal derived …

The objective of this study was to investigate the impact of high-intensity ultrasound
treatment (sonication) on the molecular, physicochemical, and functional properties of …

Food proteins, polysaccharides, and polyphenols are 3 major food constituents with
distinctly different functional attributes. Many proteins and polysaccharides are capable of …

Plant proteins are being considered to become the most important protein source of the
future, and to do so, they must be able to replace the animal-derived proteins currently in …

Background Developing novel food structures is nowadays becoming an attractive
technology for food product innovation because they can be used to control textural …

There has been an increasing demand for diverse and more functional plant-based protein
ingredients for food uses. This study aims to improve the functional properties of pea protein …

Plant-derived protein research has gained attention in recent years due to the rise of health
concerns, allergenicity, trends toward vegan diet, food safety, and sustainability; but the …

Oat protein isolate is nutritious but with poor processing functionality. Pleurotus ostreatus β-
glucan with good processing functionality can be conjugated with oat protein isolate via …