Background Plant-based milk alternatives are surging in popularity, although many
examples have poor nutritional value compared to cow's milk. At the same time, protein …

Background The need for renewable and sustainable sources of proteins is growing. Diets
containing more plant protein are increasing due to several reasons: the negative …

Protein isolates were prepared from different kidney bean (KB) and field pea (FP) lines and
their physicochemical (protein content, colour, electrophoretic profile & zeta potential) …

Interest in alternative protein sources to those derived from animal, soy and wheat is on the
rise, as consumers are searching for lower cost, healthier alternatives without compromising …

The gluten‐free market currently offers a range of products which can be safely consumed
by patients affected by celiac disease. Nevertheless, challenges for optimal formulation …

Background In recognition of their multiple benefits on environment, food security, and
human health, pulses are attracting worldwide attention. The seed coat is a major by-product …

Flours were made from the sprouted seeds of the low-and high-tannin faba bean cultivars
Fabelle, FB9-4, Snowbird, and Snowdrop. Headspace measurements on sprouted flours …

Chickpea and other pulses are commonly sold as canned products packed in a thick
solution or a brine. This solution has recently been shown to produce stable foams and …

The impact of extrusion cooking on the chemical composition and functional properties of
bean powders from four common bean varieties was investigated. The raw bean powders …

Legumes have been known for centuries for their good nutritional properties. Unfortunately,
during processing, from 5 to 25% of this production is wasted, generating by-products that …