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Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI Proteins Stabilized Emulsion Gels
Effects of different oils on the rheological properties, textural profile, water loss (WL), oil loss (OL) and microstructure of egg-soybean protein...
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Recent Advances of Proteins, Polysaccharides and Lipids-Based Edible Films/Coatings for Food Packaging Applications: a Review
Most fruits and vegetables are susceptible to spoilage after harvest, the transportation and preservation conditions can further decrease the product...
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Valorization of plant proteins for meat analogues design—a comprehensive review
Animal proteins from meat and its stuffs have recently been one of main concerns in the drive for sustainable food production. This viewpoint...
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Application of experimental design as a statistical approach to recover bioactive peptides from different food sources
Bioactive peptides (BAPs) derived from samples of animals and plants have been widely recommended and consumed for their beneficial properties to...
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Safflower Seed Meal: Progress Towards Obtaining New Protein
Safflower seeds are primarily used for edible oil extraction given their good lipid profile and fatty acids contents. Following extraction seed meal...
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An Overview of Plant-Based Protein Rich Products
Deleterious impact of animal meat production and consumption on environment and consumers health has developed interests for exploring relatively...
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Protein nanoparticles in drug delivery: animal protein, plant proteins and protein cages, albumin nanoparticles
In this article, we will describe the properties of albumin and its biological functions, types of sources that can be used to produce albumin...
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Enrichment and Fortification of Traditional Foods with Plant Protein Isolates
Food is any solid or liquid material which after ingestion supply energy and nutrients for the growth, regeneration, repair, reproduction, regulation...
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Effect of soy protein isolate concentration and whip** time on physicochemical and functional properties of strawberry powder
The objective of this work was to study the effect of soy protein isolate concentration (0.5–9%) and whip** time (1–8 min) on foam characteristics,...
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Electrospinning of Natural Biopolymers for Innovative Food Applications: A Review
As a result of the growing environmental awareness and increasing needs of functional materials in food industry, electrospinning natural biopolymers...
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Effect of foaming parameters on the physical and phytochemical properties of tomato powder
The objective of this work was to study the effect of foaming parameters on the physical and phytochemical properties of tomato powder. A central...
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Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues
Population explosion and low purchasing power of people in develo** nations are a reason for low affordability of sources of high biological value...
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Preparation, characterization, and application of soy protein isolate/Mg–Al layered double hydroxide-based bionanocomposite films
Soy protein isolate has received much attention in recent decades due to its abundance, eco-friendliness, low cost, film-forming capacity, and...
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Alginate Based Micro Particulate Systems for Drug Delivery
Alginate (ALG) as a platform for development of micro particulate drug delivery systems, has resulted in great interest in scientific community which...
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Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods
Eating patterns, financial and time constraints, and food availability play a key role in the wide variety of diets followed by young adults. As a...
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An insight on sources and biodegradation of bioplastics: a review
Durability and affordability are two main reasons for the widespread consumption of plastic in the world. However, the inability of these materials...
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Influence of Surface pH on Color, Texture and Flavor of 3D Printed Composite Mixture of Soy Protein Isolate, Pumpkin, and Beetroot
This study investigated stimulation at different pH to alter color, texture, and flavor of soy protein isolate, pumpkin, and beetroot mixture as 3D...
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Biobased Nanomaterials in Nutraceuticals
Research has yet to demonstrate the biobased materials’ significant contribution as a renewable, limitless source of natural constituents required...
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Improving interface-related functions and antioxidant activities of soy protein isolate by covalent conjugation with chlorogenic acid
The conjugation of protein and chlorogenic acid was expected to change protein structure and improve protein functional properties. The study...
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Structural Aspects of Gluten Free Breads
Gluten free products do not resemble their gluten counterparts owing to lack of continuous three-dimensional protein-starch matrix that influences...