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

Plant proteins have high nutritional value, a wide range of sources and low cost. However, it
is easily affected by the environmental factors of processing and lead the problem of poor …

Protein calories consumed by people all over the world approximate 15–20% of their energy
intake. This makes protein a major nutritional imperative. Today, we are facing an …

The protein-polysaccharide conjugates formed by Maillard reaction can be used as novel
emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and …

The application of pea proteins in the food industry is often limited by their poor functional
properties, such as solubility, emulsification, and gelation. To address this problem, a novel …

Soybean protein isolate was modified with polysaccharides and polyphenols to prepare a
natural emulsifier with antioxidant capacity. Physicochemical, structural, interfacial, and …

Background Pyrazines is a group of volatile heterocyclic nitrogen-containing compounds
contributing to baking, roasted, and nutty flavors in food products. Maillard reaction (MR) is …

This study investigated the structure, interface behavior, rheological properties, and foaming
properties of soybean protein isolate hydrolysate (SPIH) after covalent binding via the …

Goat whey protein (GWP) has a rich amino acid profile and good techno-functional attributes
but still has limited functional performance for certain applications. This study introduces an …

The acid-induced emulsion gels were prepared by heated soybean isolate protein (HSPI)-
soybean oligosaccharide (SOS) glycation conjugates with ultrasonic treatment at 200 W for …