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 …

The solubility of proteins plays a key role in determining the physicochemical properties,
processing, sensory attributes, shelf life, and nutritional profile of foods formulated with …

This work aims to investigate the effect of succinylated modification of soy protein isolate
(SPI) on its emulsifying and oil–water interfacial properties. The structure–effect mechanism …

As an essential food ingredient with good nutritional and functional properties and health
benefits, eggs are widely utilized in food formulations. In particular, egg proteins have good …

Plant proteins are gaining attention in recent times. Apart from the greater sustainability and
environment-friendliness offered by plant proteins, improved health consciousness among …

This investigation explored the structural and functional characteristics of whey protein
isolate (WPI) and succinylated whey protein isolate (SAn-WPI) modified by varying …

Chickpea protein, a valuable plant-based source, offers versatile applications, yet the impact
of modifications like succinylation and ultrasonication on its properties remains unclear. This …

In recent years, there have been significant developments in plant proteins production for
meat and fish analogues. Some of the key developments include the use of new plant …

Cold plasma is an emerging sustainable method for modification of hydrocolloids. In the
present study, atmospheric pressure pin-to-plate cold plasma was employed for modification …

In this study, the functional properties of ovalbumin (OVA) were improved through dual
modification with succinylation (succinylation degrees of 32.1%[S1], 74.2%[S2], and …