Abstract Background Plant-based proteins (PBPs) are receiving growing attention globally
due to their potential to formulate meat analogues. These products are being created to …

Proteins are essential macronutrients for the human diet. They are the primary source of
nitrogen and are fundamental for body structure and functions. The plant protein quality …

The aim of the study was to determine and analyse the content of essential nutrients, the
amino acid profile, phytochemical compounds, and antioxidant activity in the seeds of …

Amorphous calcium phosphate nanoparticles (ACP NPs) exhibit excellent biocompatibility
and biodegradability properties. ACP NPs were functionalized with two coumarin …

Traditional ingredient production focusses on high purity and yield, resulting in energy-and
resource-intensive fractionation processes. We explored alternative fractionation routes for …

Sustainable sources of high-protein plants could help meet future protein requirements.
Buckwheat, green pea, fava bean, hemp, and lupin were analyzed by proximate analysis …

Animal and human clinical studies have demonstrated the ability of dietary food proteins to
modulate endogenous lipid levels during abnormal lipid metabolism (dyslipidemia) …

Background Over the last two decades, the demand for meat-free food has increased for
health, environmental, and animal welfare reasons. Thus, research on the value of …

The unique combinations of biological, nutritional and functional properties in proteins make
them important food ingredients with the capacity to provide a range of diverse and highly …

The development of new varieties of lupin, so-called “sweet lupinsˮ with low alkaloid (bitter
substances) and high protein content has resulted in a renewed interest in utilization of lupin …