The solubility of proteins plays a key role in determining the physicochemical properties,
processing, sensory attributes, shelf life, and nutritional profile of foods formulated with …

Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

Utilization of pulse proteins in food products is increasingly explored, but the effect of
processing on their quality and functionality is not well known. The effects of high pressure …

The food industry is in search of innovative processing technologies that are capable of
providing food safety and improving quality with low processing costs and fast operations …

Today, there is a growing demand for novel technologies, such as high hydrostatic pressure,
irradiation, ultrasound, filtration, supercritical carbon dioxide, plasma technology, and …

The application of plant proteins in new food products is rapidly expanding worldwide driven
by consumers demanding healthy, sustainably produced, and non-animal proteins. Major …

Background Legume pulses are one of the most versatile and nutritious protein sources with
bioactive dietary ingredients. Utilizing innovative nonthermal technologies in legume …

Recently, plant protein as a necessary nutrient source for human beings, a common
ingredient of traditional processed food, and an important element of new functional food …

Background Plant proteins possess promising technological-functional properties that can
be used for the development of innovative protein systems. Following the global …

Proteins are important food ingredients that possess both functional and nutritional
properties. High hydrostatic pressure (HHP) is an emerging nonthermal food processing …