Background. The shifts in global eating patterns towards greater consumption of protein-
based foods encourages research to recover protein from sustainable sources and …

Plant proteins offer an interesting resource for the growing bio-economy of the 21st century,
as they present a renewable resource with a variety of functional properties, such as …

Plant lipids are stored as emulsified lipid droplets also called lipid bodies, spherosomes,
oleosomes or oil bodies. Oil bodies are found in many seeds such as cereals, legumes, or in …

Rice bran protein concentrates (RBPC) were extracted using mild alkaline solvents (pH: 8, 9,
10). The physicochemical, thermal, functional, and structural aspects of freeze-drying (FD) …

The trend of using protein produced from microorganisms to be a meat substitute or
replacing other meat alternative sources such as soy and pea is becoming increasingly …

Rapeseed press cake (RPC), the by-product of rapeseed oil production, contains proteins
with emulsifying properties, which can be used in food applications. Proteins from …

Oilseeds, with their high content of oil and protein, will play an important role in the transition
to plant based foods. Currently, seed oil extraction involves elevated temperatures and the …

Hempseed protein isolate (HPI) has drawn significant attention as a promising source of
plant-based protein due to its high nutritional value. The poor functionality (eg, solubility and …

The objective of this study was to extract the rapeseed protein from by-products and further
examine the effect of lab-made rapeseed protein on the droplet size, microstructure, colour …

For the last several years, tremendous research continues to be undertaken for successful
adaptation of plant proteins to replace animal proteins for the reasons of health, animal …