Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …

Background The number of people who are aware of consuming healthy and natural foods
are consistently increasing. Natural emulsifier-stabilized emulsions have attracted …

The functionality of many plant proteins is limited by their poor solubility characteristics. In
this study, a combination of high-pressure homogenization and an ultrasound-assisted …

The growing plant protein market has encouraged the use of various emerging and novel
techniques for protein extraction, which results in a high-quality protein. The extracted …

Proteins are natural amphiphilic polymers that often have good emulsifying, gelling, and
structure forming properties. Consequently, they can be used to assemble protein-based …

The digestibility and bioavailability of plant protein are the key factors for meeting human
nutritional needs and particularly when looking for alternatives for animal-based proteins …

This study investigated the effects of different treatment of alkaline pH-shifting on milk protein
concentrate (MPC), micellar casein concentrate (MCC) and whey protein isolate (WPI) …

Protein from plant sources is claimed alternatives to animal sources in the human diet.
Suitable protein sources need high protein digestibility and amino acid bioavailability. In …

Emulsion systems are extensively utilized in the food industry, including dairy products, such
as ice cream and salad dressing, as well as meat products, beverages, sauces, and …

Electrostatic interactions between proteins and polysaccharides can be used to form oil-in-
water bilayer emulsions. The strength of this electrostatic force influences the properties of …