Key determinants for the development of an allergic response to an otherwise 'harmless'
food protein involve different factors like the predisposition of the individual, the timing, the …

Plant proteins are being considered to become the most important protein source of the
future, and to do so, they must be able to replace the animal-derived proteins currently in …

Background Soybean is the largest source of protein meal worldwide but is an allergen
affecting 0.5% of the general population. Soybean contains at least 30 allergens, such as …

Food protein functionality has classically been viewed from the perspective of how single
molecules or protein ingredients function in solutions and form simple colloidal structures …

Glycation, otherwise known as Maillard reaction, endows food proteins with improved
functional properties, such as solubility, water retention capacity, gelling capacity, and …

Modification of functional properties by glycosylating with polysaccharides is an effective
solution to improve the internal disadvantages of native proteins. Generally, protein …

Currently, growing concerns about sustainable development and health awareness have
driven the development of plant-based meat substitutes. Soybean proteins (SPs) are eco …

Milk processing technologies for the control of cow's milk protein allergens are reviewed in
this paper. Cow's milk is a high nutritious food; however, it is also one of the most common …

Human beings have consumed soybean as an excellent food source for thousand years due
to its rich protein, fatty acids, minerals, and fibers. However, soybeans were recognized as …

Hybridization of macromolecules via the Maillard grafting reaction can punctuate specific
forms of biopolymers, resulting in novel functionalities. The current study aimed at …