Meat analogue research and development focuses on the production of sustainable
products that recreate conventional meat in its physical sensations (texture, appearance …

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 …

Increasingly, consumers are moving towards a more plant-based diet. However, some
consumers are avoiding common plant proteins such as soy and gluten due to their potential …

Chickpea (Cicer arietinum L.) is a pulse consumed all over the world, representing a good
source of protein, as well as fat, fiber, and other carbohydrates. As a result of the growing …

The value of pulse grain has been drastically increased by manufacturing it to pulse storage
protein isolates. The utilization of pulse proteins is highly dependent on the composition …

Over the past decade, the potential of edible insects as a novel ingredient in high value-
added products has been investigated to find alternatives to conventional protein sources …

Nanotechnology is being utilized in various industries to increase the quality, safety, shelf-
life, and functional performance of commercial products. Nanoemulsions are …

Background Conventional methods employed for protein extraction from different food
materials have many drawbacks, including accelerated protein denaturation, production of …

Background Plant-based milk alternatives are surging in popularity, although many
examples have poor nutritional value compared to cow's milk. At the same time, protein …

Pea protein isolate (Pisum sativum “Navarro”) was hydrolyzed with 11 proteolytic enzymes
at different hydrolysis times (15, 30, 60, and 120 min) to improve techno-functional and …