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 …

Consumer interest in plant-based yoghurt mimic (PBYM) has increased in recent years due
to its health benefits and lower ethical and environmental impact. However, develo** …

Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due
to their suitable functionality and nutritional value. This study was designed to compare the …

Bacteriophages (or phages) represent one of the most persistent threats to food
fermentations, particularly large-scale commercial dairy fermentations. Phages infecting …

Recent advances in the understanding of formulations and processing techniques have
allowed for greater freedom in plant-based emulsion gel design to better recreate …

Food fermentation using lactic acid bacteria (LAB) is an ancient technique that has been
deemed a simple and economical way to modify nutritional contents of plant-based foods. In …

High-pressure homogenization (HPH) is a promising physical non-thermal approach to
improve protein techno-functionality. This study aims to examine the effects of HPH on the …

A milk-alternative produced from lentil protein isolate was fermented with three
multifunctional strains of lactic acid bacteria, Leuconostoc citreum TR116, Leuconostoc …

The potential of high-pressure homogenization (HPH) to allow the production of a fermented
potato protein isolate-based yogurt alternative with low and high oil concentration was …

Faba beans (Vicia faba L.) show exciting prospects as a sustainable source of protein and
fibre, with the potential to transition to a more sustainable food production. This study reveals …