According to the Codex Alimentarius, a food additive is any substance that is incorporated
into a food solely for technological or organoleptic purposes during the production of that …

The development of plant protein-based delivery systems to protect and control lipophilic
bioactive compound delivery (such as vitamins, polyphenols, carotenoids, polyunsaturated …

This work aims to investigate the effect of succinylated modification of soy protein isolate
(SPI) on its emulsifying and oil–water interfacial properties. The structure–effect mechanism …

While protein-stabilized high internal phase Pickering emulsions (HIPEs) have
demonstrated promising potential for various applications in food, their poor interfacial …

Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional
food ingredient production to cover the food demands of the global population. This study …

The plant-based foods market has grown rapidly due to increasing consumer concerns
about the ethics, sustainability, and nutrition of the modern diet. However, it is challenging to …

Highlights•Enzymatic hydrolysis could improve emulsification performance of plant
protein.•Antioxidant property may increase, especially for low-molecule protein …

Concentrated emulsions were prepared at a fixed oil concentration (50 wt%) using faba
bean protein isolates (FPI) as an emulsifier and texturizer. Effects of FPI concentration (1, 3 …

High pressure homogenised (HPH) quinoa protein isolates (QPI) suspensions (1, 3, and 5
wt%) were used to prepare high-internal-phase emulsions (HIPEs)(ɸ= 0.8). The viscoelastic …

Innovative food products containing new ingredients have been designed to meet nutritional
needs and new consumption trends. In this way, different vegetable species, named …