The application of plant proteins in new food products is rapidly expanding worldwide driven
by consumers demanding healthy, sustainably produced, and non-animal proteins. Major …

Background Legume pulses are one of the most versatile and nutritious protein sources with
bioactive dietary ingredients. Utilizing innovative nonthermal technologies in legume …

High-pressure homogenization (HPH) can improve the functionalities of food proteins by
forming soluble aggregates. This research aimed to determine the effects of thermal …

Abstract Particle stabilized O/W Pickering emulsion has great potential for making egg-free
mayonnaise. In this study, we fabricated pea protein isolate (PPI) microgels by gel-breaking …

Pea protein-based delivery systems have drawn much attention in the food and
pharmaceutical fields in recent years. However, its broad application faces great limitations …

Modification in solubility and structure of pea protein by industry-scale microfluidization
(ISM) at varying pressure (30, 60, 90 and 120 MPa) was investigated. ISM treatment …

Background Over the past decades, dynamic high pressure microfluidization (DHPM) has
been widely used in modification of biological macromolecules to overcome some inherent …

High internal phase Pickering emulsion (HIPPE) is a type of emulsion stabilized by solid
particles irreversibly adsorbed on an interfacial film, and the volume fraction of the dispersed …

Oat protein (OP) inevitably suffers oxidative attack during long-term storage to form oat
oxidized aggregates (OOPA), thus causing deterioration of emulsification properties, so …

Fat plays a pivotal role in the appearance, flavor, texture, and palatability of food. However,
excessive fat consumption poses a significant risk for chronic ailments such as obesity …