Wheat bran dietary fiber (WBDF) is an emerging food additive used for improving the
nutritional value of dough products, albeit its adverse effects cannot be ignored. The dilution …

As an important food crop, corn has an important impact on people's lives. The processing of
corn produces many by-products, such as corn gluten meal, corn husk, and corn steep …

In this study, we examined the effects of various sodium alginate (ALG) concentrations (0.2%-
0.8%) on the functional and physicochemical characteristics of succinylated walnut glutenin …

The effect of substituting myofibrillar protein by plant protein (wheat, soy, rice, and pea
protein) on gelling properties of hybrid surimi/plant protein (HSP) gels was investigated. The …

Due to its high nutritional value and increasing consumption trends, plant-based proteins
were used in a variety of dietary products, either in their entirety or as partial substitutions …

There is growing interest in the design and fabrication of next‐generation plant‐based (NG‐
PB) foods that have physicochemical and functional properties that simulate those of …

High hydrostatic pressure (HHP) has gained prominence in the food processing industry
over the last decade. In addition to the effectiveness of microbial and enzymatic inactivation …

The interaction mechanism of zein and lysozyme was investigated via multiple analytical
methods combining with molecular dynamics simulations in this study. The results showed …

In mixed protein system, the emulsifying and interfacial properties are affected by the
composition and conformation of different proteins. To clarify the underlying mechanism, β …

Under the prevailing trend of transitioning from animal proteins to plant protein-based
substitutes, the interaction between these two protein sources is of paramount importance. In …