The recent trend in consumption of plant-based protein over animal protein opens up a new
avenue for sustainable agriculture practice, less environmental impact and greenhouse gas …

Phytosterols are naturally occurring plant cell membranes, which have received greater
attention in food industries due to their potential health benefits especially lowering low …

Background and objectives Most puffed snacks in the market are made from refined cereal
flours which allow greater expansion and better texture but are nutritionally inferior as they …

The increasing occurrence of obesity and other non-communicable diseases has shifted the
human diet towards reduced calorie intake. This drives the market to develop low-fat/non-fat …

Abstract Development and utilization of high quality vegetable protein resources has
become a hotspot. Food extrusion as a key technology can efficiently utilize vegetable …

The present work demonstrates the effect of hydrodynamic cavitation (HC)(2 mm Orifice
plate) as a pretreatment for egg white protein hydrolysates (EWPH) production. The …

Whey has applications in food, beverages, personal care products, pharmaceuticals, and
the medical sector. However, it remains a massive dairy residue worldwide (160.7 million …

Desugarization is an important technique in industrial egg processing to maintain the color
and shelf life of egg white powder. Its effect on proteolysis of egg white protein is essential in …

This study focuses on improving the functionalities of milk protein concentrate (MPC) using a
nonthermal plasma jet and plasma‐activated water (PAW) with atmospheric air and nitrogen …

Background Milk protein concentrate (MPC) is a high-potential source of milk proteins with
significant functional, nutritional, and market appeal. Although many factors affecting MPC's …