Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …

The market trend towards plant‐based protein has seen a significant increase in the last
decade. This trend has been projected to continue in the coming years because of the …

Protein calories consumed by people all over the world approximate 15–20% of their energy
intake. This makes protein a major nutritional imperative. Today, we are facing an …

Plant proteins have high nutritional value, a wide range of sources and low cost. However, it
is easily affected by the environmental factors of processing and lead the problem of poor …

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 …

Emulsion is considered to be an excellent system for delivering nutraceuticals, but instability
limits the application of the emulsion. Adding stabilizers is an effective method to improve …

In recent years, the development and application of plant proteins have drawn increasing
scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high …

The most important factors restricting research and application in the food industry are the
poor solubility and emulsification of pea protein isolate (PPI). This study investigates the …

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 …

Background Lipid oxidation gives rise to the formation of off-flavors and is therefore a major
concern for food quality. When present in food emulsions (eg, milk, yogurts, salad …