Pea (Pisum sativum) is an important source of nutritional components and is rich in protein,
starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient …

Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …

Climate change increases the need for effective and sustainable technologies in food and
agriculture. Plasma-activated water (PAW) emerges as a green and sustainable technology …

With the constant increase in protein demand globally, it is expedient to develop a strategy
to effectively utilize protein, particularly those extracted from plant origin, which has been …

Edible films and coatings, composed of biological components such as proteins, lipids, and
polysaccharides, play a pivotal role in various applications. While proteins from diverse plant …

Utilization of pulse proteins in food products is increasingly explored, but the effect of
processing on their quality and functionality is not well known. The effects of high pressure …

Low-moisture foods such as spices, grains, and seeds constitute an important part of the
human diet. Increased consumer concern for food safety and food quality has focused on the …

Pectin has been used as a gel strengthening agent, but its role in pea protein gels remains
unclear. The present study investigated the effects of low-methyl pectin on the …

The impact of novel pin-to-plate atmospheric cold plasma was investigated with input
voltage (170 V, 230 V) and exposure time (15 & 30 min) on oat protein by studying structural …

The improvement of heat-induced pea protein isolate (PPI) gel with weak gel properties has
attracted research interest in recent years. In this study, gellan gum (GG) was used to …