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 …

Proteins obtained from alternative sources such as plants, microorganisms, and insects
have attracted considerable interest in the formulation of new food products that have a …

The rheological and microstructural properties of pure pea, pure milk, and mixed pea/milk
gels were investigated and compared. Three gelation techniques were used: a thermal …

Adsorption kinetics and dilatational rheology of plant protein concentrates at the air-and oil-
water interfaces were investigated at pH 7.0 in 100 mM NaCl. Three interfaces (air-water …

A growing global concern about human health, environment, and sustainable food supplies
has motivated researchers to find new alternatives to dairy proteins. To investigate the …

The present study sought to use microbial transglutaminase (MTG) to modulate the
physicochemical properties of brown rice protein isolate (BRPI), pea protein isolate (PPI) …

Alginates derived from macroalgae have been widely used in a variety of applications due to
their stability, biodegradability and biocompatibility. Alginate was extracted from Egyptian …

Consumers' attitudes toward more plant-based components in their diet has greatly driven
the exploration of functional plant proteins. The aim of this study was to systematically …

In the present study the impact of partial enzymatic hydrolysis on the functional properties of
pea protein isolate (PPI) was investigated. PPI and pea protein hydrolysates (PPH) with …

In the study, the structural properties of PPI and its major component proteins were
investigated. The vicilin (7S) showed a more flexible structure, while the legumin (11S) …