The application of plant proteins in new food products is rapidly expanding worldwide driven
by consumers demanding healthy, sustainably produced, and non-animal proteins. Major …

Common oilseeds, such as soybean, peanut, rapeseed, sunflower seed, sesame seed and
chia seed, are key sources of edible vegetable oils. Their defatted meals are excellent …

The present study was conducted to evaluate the non-ovalent modifications of whey protein
isolate (WPI) with gallic acid (GA), chlorogenic acid (CA) and epigallocatechin gallate …

The effects of the interaction of whey protein isolate (WPI) and casein (CS) with chlorogenic
acid (CA; 20, 120 and 240 μmol/g protein) on the structural and functional properties of …

Food proteins, polysaccharides, and polyphenols are 3 major food constituents with
distinctly different functional attributes. Many proteins and polysaccharides are capable of …

Proteins play a crucial role in determining texture and structure of many food products.
Although some animal proteins (such as egg white) have excellent functional and …

Recent advances in the stabilization of emulsions and foams by particles of nanoscale and
microscopic dimensions are described. Ongoing research in this highly active field is …

The solution turbidity and intrinsic fluorescence quenching increased after procyanidin was
mixed with lactoferrin. The addition of procyanidin also caused a reduction in the surface …

Pea and rice proteins are promising to substitute allergenic proteins, and increasingly, play
important roles in the food industry because of their hypoallergenic characteristics and …

Food protein functionality has classically been viewed from the perspective of how single
molecules or protein ingredients function in solutions and form simple colloidal structures …