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

Protein calories consumed by people all over the world approximate 15–20% of their energy
intake. This makes protein a major nutritional imperative. Today, we are facing an …

High‐moisture extrusion cooking (HMEC) is an efficient method for converting proteins and
polysaccharides into fibrous structure that is used in the industrial production of meat …

Food security and environmental issues have become global crises that need transformative
solutions. As livestock production is becoming less sustainable, alternative sources of …

Protein digestibility is currently a hot research topic and is of big interest to the food industry.
Different scoring methods have been developed to describe protein quality. Cereal protein …

Background Food security is a current major concern. Protein malnutrition, in particular, must
be overcome urgently. Simultaneously, food manufacturers are increasingly interested …

Although whey protein isolate (WPI) has multiple functionalities, oxidation of WPI affects its
application in the food industry. However, extrusion potentially inhibits oxidation of WPI. In …

This study aim to evaluate the effects of extrusion treatment (130–150︒ C, 40–48 Hz) on the
physicochemical and functional properties of defatted wheat germ protein (DWGP). The …

There is currently an increasing trend in the consumption of meat analogs and fat substitutes
due to the health hazards by excessive consumption of meat. Simulating the texture and …

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