High‐moisture extrusion cooking (HMEC) is an efficient method for converting proteins and
polysaccharides into fibrous structure that is used in the industrial production of meat …

Quinoa (Chenopodium quinoa willd.) is an annual herbaceous flowering plant showing
appropriate nutritional and functional properties due to its high quality protein with a wide …

Protein-polysaccharide composite plays a substantial part in manufacturing plant-based
meat and seafood alternatives. This research examined the impact of konjac glucomannan …

Protein-polysaccharide interactions are crucial for developing plant-based food products.
This study evaluated the impacts of κ-carrageenan (KC) on the gelling behaviors …

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 …

Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and
faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were …

The effects of covalent cross-linking of soy protein isolate (SPI-12%) with tannic acid (TA-29,
58, 88,117,146 μmol/g SPI) in an alkaline environment on the structure, antioxidant activity …

Hydrogels are the most iconic class of soft materials, and since their first report in the
literature, they have attracted the attention of uncountable researchers. Over the past two …

In order to elucidate the heat-induced wheat gluten gel formation mechanism, changes in
chemical interactions and protein conformation were investigated during gelation. The …

Global demand for minimally processed fruits and vegetables is increasing due to the
tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach …