The protein-polysaccharide conjugates formed by Maillard reaction can be used as novel
emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and …

Background The demand of alternatives to animal sourced milk from plant-source, including
soy, rice, oat, hemp, coconut, almond and cashews are at all-time high, due to the medical …

A dietary shift from resource-demanding animal protein to sustainable food sources, such as
protein-rich beans, lowers the climate footprint of food production. In this study, we examined …

The Western diet is characterized by high meat consumption, which negatively affects the
environment and human health. Transitioning toward eating more plant-based products in …

Pulse crops have been known for a long time to have beneficial nutritional profiles for
human diets but have been neglected in terms of cultivation, consumption and scientific …

A rapidly growing population, resource scarcity, and the future sustainability of our food
supply are among the major concerns of today's food industry. The importance of resilient …

There is an equivocal and inconsistent association between legume consumption and
health outcomes and longevity. The purpose of this study was to examine and quantify the …

In order to support the multiple levels of sustainable development, the nutritional quality of
plant-based protein sources needs to be improved by food technological means. Microbial …

Over two‐third of global deaths are attributed to chronic diseases, and unhealthy diet is a
primary risk factor. The WHO lists four key metabolic changes that increase the chance of …

The modern food system is characterised by 1) unsustainable agricultural practices, heavily
dependent on agrochemical inputs and leaking large amounts of reactive nitrogen (N) whilst …