The consumption of plant‐based proteins sourced from pulses is sustainable from the
perspective of agriculture, environment, food security, and nutrition. Increased incorporation …

During the last decades, Fourier-transform infrared spectroscopy (FTIR) with attenuated total
reflectance (ATR) has gained a substantial role in monitoring structural changes of proteins …

Olive leaf, as an important by-product of olive farming, is generated from the pruning and
harvesting of olive trees and represents> 10% of the total olive weight. The present study …

Pixian broad bean paste (PBBP) is an indispensable food widely used in many East Asian
countries, yet the knowledge about bioactive peptides released from parent proteins by …

Amino acid composition, physicochemical and functional properties of proteins isolated from
five local beans of Turkey were investigated. Minimal variation was observed in amino acid …

The demand for more functional plant-based proteins has greatly increased. The objective of
this study was to provide a systematic understanding of the functional properties and …

Chickpeas are the third most abundant legume crop worldwide, having a high protein
content (14.9–24.6%) with interesting technological properties, thus representing a …

This paper investigated the formation of a novel complex coacervate between gliadin (G)
and sodium alginate (SA) as well as its relationship with the encapsulation and controlled …

The purpose of this study is to investigate the effects of belt catalytic infrared drying (BCIRD),
belt catalytic infrared blanching BCIRD (BCIRB-BCIRD), and hot water BCIRD (WB-BCIRD) …

The nutritional quality of common wheat-based foods can be improved by adding flours from
whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a …