Recent scientific evidence indicates that protein hydrolysates contain bioactive peptides that
have potential benefits for human health. However, the bitter‐tasting hydrophobic peptides …

Whey protein hydrolysates are recognized for their substantial functional and biological
properties. Their high digestibility and amino acid composition make them a valuable …

Background Lecithin is widely used as an ingredient in the food industry due to its diverse
functionality, mainly attributed to phospholipids (PL), the principal constituents. However, a …

Whey proteins are a major group of dairy proteins with high potential for various food based
applications. Whey protein isolate has a limited range of functionalities. This functional …

As unique biopolymeric architectures, covalently and electrostatically protein-
polysaccharide (PRO-POL) systems can be utilized for bioactive delivery by virtue of their …

Faba bean (Vicia faba L.) has attracted interest as a source of plant proteins due to the high
protein content, easy cultivation, and the excellent nitrogen-fixing capacity. However …

Emulsifying and emulsion stabilizing properties of fragments, derived from vegetable
proteins (soy protein isolate) and covalently linked to maltodextrin have been studied. The …

The physical and oxidation stability of emulsions stabilized by conjugates prepared by
Maillard reaction between whey protein hydrolysates (WPH) and linear dextrin (LD) with …

The demand for clean labels has increased the importance of natural texture modifying
ingredients. Proteins are unique compounds that can impart unique textural and structural …

Background Studies on peptide-based emulsifiers in the field of foods have progressed
rapidly in the last decade, due to the higher anti-oxidative activity, faster adsorption to the …