The popularity of adding value to indigenous plant protein sources has increased due to the
rise in the world population, high costs of animal protein as compared to plant proteins, and …

The physicochemical components and functional properties of the gum exudates from the
trunk of the almond tree (Prunus dulcis) have been investigated, along with the …

Acacia seed (AS) is rich in protein and iron but contains protease inhibitors that can reduce
protein digestibility (PD). The seeds are generally roasted prior to consumption, although no …

The objectives of this study were to increase the protein purity in the rice protein isolate, and
to enhance the functional properties of the extracted rice bran protein via enzymatic …

The effect of roasting on the phenolic components of Australian wattle (Acacia victoriae
Bentham) seed was investigated. Wattle seeds were roasted at 200° C for 5–30 min and …

Gluten-free bread is generally associated with several quality defects such as reduced
volume, dry texture and poor mouthfeel. Flaxseed gum has been shown to increase viscosity …

This paper describes the extraction of polysaccharides (AGP) and hemicelluloses (AGH)
from almond gum by hot water and alkaline solution, respectively. Structural and functional …

This study evaluated the nutritional composition, anti‐nutritional factors, djenkolic acid (DKA)
contents and techno‐functional properties of commercial raw, light and medium roasted …

The growth of world demand for protein-enriched products generates a great interest in the
search of new protein sources of higher nutritional value and, therefore, in the use of cutting …

The aim of this work was to enhance emulsification properties of canola proteins through
enzymatic proteolysis and pH variaton. Canola protein isolate (CPI) and hydrolysates (CPH …