Background Plant proteins, especially legume proteins, are among the most versatile,
nutritious, and sustainable protein sources compared to animal-derived counterparts …

Consumers are becoming increasingly aware of the impact of their dietary choices on the
environment, animal welfare, and health, which is causing many of them to adopt more plant …

This study aimed to evaluate the potential of time-dependent (0, 15, 30, 60, 120 min)
treatment of porcine-derived myofibrillar proteins (MPs) with high-intensity ultrasound (HIU) …

In this study, we prepared Pickering emulsions stabilized by quinoa protein isolate (QPI) and
(-)-epigallocatechin-3-gallate (EGCG) non-covalent hybrid particles using ultrasonic …

Increasing population and depletion of resources have paved the way to find sustainable
and nutritious alternative protein sources. Pulses have been identified as a nutritious and …

Background Food proteins are of particular interest in the design of delivery systems due to
their biodegradability, biocompatibility, high nutritional value, abundance and desirable …

Emerging nonthermal and thermal food processing technologies are a better alternative to
conventional thermal processing techniques because they offer high‐quality, minimally …

Plant proteins are biopolymers with interesting technological applications for the food
industry due to their ability to interact with phenolic compounds such as anthocyanins. The …

Grape seed flour by-product (GSBP) is an economic and renewable source of proteins,
increasingly being explored due to interesting technological application such as colour …

Hydrocolloids are extensively used in the food industry for various functions, including
gelling, thickening, stabilizing foams, emulsions, and dispersions, as well as facilitating the …