Background There is a growing demand for gluten-free bakery products from groups with
celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products …

Although the consumption of whole grains, including bread made with whole‐wheat flour, is
promoted for health benefits and reduced risk for disease and mortality, consumer …

This study was undertaken to see the effect of kidney bean (KB), field pea (FP) and
amaranth (AM) protein isolates on the viscoelasticity and gluten-free muffin-making …

To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean
proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific …

In order to provide more healthy food choice, sponge cakes with high dietary fibre content
need to be developed. In this study, Eucheuma powder which contains a high amount of …

White chocolate, which does not contain cocoa mass, is less healthy than dark and milk
chocolate. Due to its milk content, white chocolate can also cause issues for those with …

Protein-enriched brown rice flours were developed by fortification of defatted Bombay locust
powder (BL) at different levels (10, 20, 30%). The physicochemical characteristics of the …

BACKGROUND Egg replacement is a notable food trend for academics and industry. Dry‐
fractionated protein concentrates (DFp) are minimally processed and sustainable …

It is critical to understand the starch–protein interactions in food systems to obtain products
with desired functional properties. This study aimed to investigate the influence of mung …

This research aimed to evaluate and optimize the electrospraying process of
microencapsulating the probiotic strain, Leuconostoc lactis (NCDC 200), in a soy protein …