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 …

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

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 …

Abstract Background Pea (Pisum sativum) proteins are emerging as a popular alternative to
those conventional (deriving from animal and soy) due to their high protein content with …

Background Freezing has been widely used to preserve meat and aquatic products.
However, environmental fluctuations in freezing/thawing would bring inevitable damage to …

In the process of utilizing black soldier fly larvae (BSFL) lipids to develop biodiesel, many by-
products will be produced, especially the underutilized protein components. These proteins …

The structure and physicochemical properties of a protein have significant effects on its
molecular flexibility. Herein, different flexible protein molecules are obtained after ultrasound …

Improving the functional properties of soybean protein isolate (SPI) is essential for
expanding its applications in food-related fields, given its poor solubility and gelation. This …

In this study, the effects of a new dual modification method, pulsed electric field (PEF) and
pH shifting treatment, on the solubility, emulsifying and foaming properties of commercial …

To obtain a stable protein–added emulsion system, researchers have focused on the design
of the oil–water interface. This review discussed the updated details of protein adsorption …