Background Animals and plants are the main sources of dietary proteins, and there are
important differences in the type of protein that they supply. The differences include …

Egg white proteins (EWPs), in addition to their nutritional values, possess excellent
functional properties that facilitate their use in the food industry. This review collates the …

Egg protein (EP) has a variety of functional properties, such as gelling, foaming, and
emulsifying. The gel characteristics provide a foundation for applications in the food industry …

Salt is one of the most widely used additives in food industries because of its low cost and
varied properties. It has a preservative and antimicrobial effect as a direct consequence of …

Preserved egg is an alkaline egg product and traditionally relied on the addition of certain
heavy metal ions to ensure its quality. To solve the possible safety problem of the heavy …

Most 3D printing studies of foods deal with the feasibility and modulation of textures
independent of flavor design aspects. As a cornerstone for the combined control over …

Glycosylation induces covalent grafting, resulting in conformational shifts that modulate the
functional properties of proteins. This study examines the effect of conformational changes …

This study describes the extraction and characterisation of cashew apple polyphenol
oxidase (PPO) and the effect of wounding on cashew apple phenolic acid composition, PPO …

Protein–starch gels are becoming more common in food processing when looking for
enriched foods. However, processing conditions scarcely are considered when producing …

Understanding the relationship between ionic strength and protein solubility is essential to
the utilization of salt in the formulation design of plant protein‐based food and beverage …