Background Canning or cooking pulse seed in water produces a solution that, when
separated from the seed, has utility as a plant-based rheological additive for food …

Background The interest in plant-based protein sources has risen in the last few decades
due to their benefits to human health, the environment and sustainable farming. Lupins are a …

Plant protein-based diets (eg, egg or meat alternatives) have emerged as a promising
approach for developing healthy and sustainable food systems. Mayonnaise, a formulated …

The implications of diet on health sustainability have assumed a major importance,
supported by considerable epidemiological evidences, and is well recognized by the …

Aquafaba, the viscous liquid recovered from canned chickpeas, was used as egg replacer
for the development of vegan mayonnaise. The textural, microstructural and …

In the present study, the optimized mixture proportions of low cholesterol-low fat mayonnaise
contained soy milk as an egg yolk substitute (10%) with different composition of xanthan …

Reducing fat and cholesterol content is currently one of the primary trends in food product
innovation. Fat plays an important role in maintaining food quality, particularly the texture …

Canning or boiling pulse seeds in water produces a by-product solution, called “aquafaba”,
that can be used as a plant-based emulsifier. One of the major problems facing the …

Buttermilk is a dairy ingredient widely used in the food industry because of its emulsifying
capacity and its positive impact on flavor. Commercial buttermilk is sweet buttermilk, a by …

The use of natural colourings in food products presents nutritional advantages, and certain
pigments are associated with functional properties, eg antioxidant effects. This can be very …