This review highlights the development of plant proteins from a wide variety of sources, as
most of the research and development efforts to date have been limited to a few sources …

This study aims to elucidate the stability of spray dried β-carotene microcapsules by
identifying their surface composition using synchrotron-Fourier transform infrared (FTIR) …

The effects of polyphenols from Tasmanian pepper (Tasmannia Lanceolata) leaf and berry
on the functional properties of pea protein were investigated in flaxseed oil-in-water …

Wheat gluten (WG) has excellent processing properties, however, its utilization in food
industry has been largely restricted for the low solubility. We are interested in improving its …

This study aimed to improve mung bean protein's gelation qualities via microbial
transglutaminase (mTGase) cross-linking. The mTGase treatment significantly improved gel …

Plant-based protein is considered a sustainable protein source and has increased in
demand recently. However, products containing plant-based proteins require further …

Plant-based foods, exemplified by plant-based meats, have taken the world by storm.
Nowadays, we can purchase plant-based burgers at popular fast-food chains and access an …