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 …

Proteins obtained from alternative sources such as plants, microorganisms, and insects
have attracted considerable interest in the formulation of new food products that have a …

Currently, active research is being focused on the development of future foods that can
replace conventional meat. Meat analogues have been drawing considerable attention as …

Background Okara is the soybean residue that remains after the manufacture of soymilk or
soybean curd. The high moisture content (70–80%) makes it susceptible to spoilage, and so …

Consumer interest in protein rich diets is increasing, with more attention being paid to the
protein source. Despite the occurrence of animal proteins in the human diet, non-animal …

The primary goal of nursery pig management is making a smooth weaning transition to
minimize weaning associated depressed growth and diseases. Weaning causes …

Lentils and mungbean proteins are under-researched compared to pea and soybean.
Lentils (green, red and black-lentils), mungbean and yellow pea protein isolates were …

Key message Genetic resources contributes to the sustainable protein production in
soybean. Abstract Soybean is an important crop for food, oil, and forage and is the main …

Tofu is a traditional product made mainly from soybeans, which has become globally
popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with …

In recent years, increased awareness of the health benefits associated with consuming soy-
based foods, knowledge of milk-related allergies and a move towards more sustainable food …