Highlights•Thermomechanical and nonthermal structuring processes have been
investigated.•Combining technologies is a promising strategy for meat analogs …

Plant-based protein foods are important products for sustainability, health, and ecosystem.
Although vegans/vegetarians prefer these products, they have not received a widespread …

Sourdough technology has been known for its role in the improvement of texture, flavor, and
quality of mainly wheat and rye-based breads for decades. However, little is reported about …

Plant-based meat analogues are food products made from vegetarian or vegan ingredients
that are intended to mimic taste, texture and appearance of meat. They are becoming …

The current food system suffers from the inefficient use of resources, including the
generation of side streams of low economic value that still contain nutritional components …

According to the newest trends in food waste management, the priority for valorisation of oil
and dairy industry by-products was recognised. New approach of blending side streams of …

Background Plant protein sources are gaining recognition because of their low carbon
footprint, nutritional enrichment, high sustainability, impending scarcity of animal proteins …

This study aimed to evaluate the protein quality of sunflower and pea protein and how
processing (fermentation, mild heating, and high moisture extrusion) would affect their …

Carob pulp powder and chickpea flour were used as ingredients in the formulation of a plant-
based fermented beverage (gurt). Three different exopolysaccharide-producing strains …

Faba bean is a promising ingredient for the production of meat analogues using high-
moisture extrusion; however, the presence of antinutrients poses a challenge to its use …