Among the wide range of plant-based protein sources, pulse proteins stand out for their
nutritional values and functional properties, together with sustainability. The global attention …

The overwhelming use of plastic related to food packing is a major concern for governmental
institutions around the world that are develo** new policies aimed at reducing it and …

For the development of innovative foods and nutritional fortification, research into food gel is
essential. As two types of rich natural gel material, both legume proteins and …

Legume-derived proteins present an opportunity to replace existing animal-source protein in
various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly …

Heat-induced plant protein gels commonly require high protein concentration and
temperatures. However, hydrolysis of some plant proteins may promote their gelation under …

Pea protein-based delivery systems have drawn much attention in the food and
pharmaceutical fields in recent years. However, its broad application faces great limitations …

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

Background Plant proteins, especially legume proteins, are among the most versatile,
nutritious, and sustainable protein sources compared to animal-derived counterparts …

This study aimed to evaluate the effects of moderate electric fields (MEF) inherent in ohmic
heating (OH) on the structural and gelling properties of pea protein isolate (PPI). Results …

Legumes are sustainable protein-rich crops with numerous industrial food applications,
which give them the potential of a functional food ingredient. Legume proteins have …