Amaranth-Protein Based Omelet Mimic: Effect of Lecithin Content on Textural Resemblance

Biodegradable Whey Protein Films Loaded With Biosynthesized ZnO Nanoparticles

Characterization of Oat (Avena Sativa), Pea (Pisum Sativum), and Chickpea (Cicer Arietinum) Protein Isolates Produced Following Optimized and Scaled-Up Alkaline Extraction

Comparative Flavor Analysis of Commercial Plant Protein Ingredients

Constructive Aggregates Characterization of O/W Emulsions With Pea Protein: Microstructure and Rheology

Effect of Electron Beam on Proanthocyanidin and Pulse Protein Interactions

Effect of Plant Based Non-Dairy Milks on the Sensory and Physicochemical Properties of Vegan Yogurts

Effect of Protein and Moisture Content on Physiochemical and Structural Attributes of Pea Texturized Vegetable Protein (TVP)

Effect of Water Substitution in Deep Eutectic Solvent (DES) System on Structural and Functional Properties of Fava Bean Protein Isolates

Endogenous Maillard-Induced Glycation of Pea Protein to Enhance Its Solubility and Thermal Stability: Feasibility of Scaling

Extraction and Stabilization of Alfalfa (Medicago Sativa) Total Herbage Protein Utilizing Multiple Post-Harvest Processing Techniques

Fabrication and Characterization of Heat-Set Composite Gels Obtained From Canola Protein/Whey Complexes Obtained by Alkaline Driven-Complexation Through Alkaline Electro-Activation

Heavy Metal Content in Extracted Rice Bran Protein

Hydroxypropyl Methylcellulose Interacted With Plant-Proteins to Improve the Gelling and Foaming Functionalities of Plant-Based Egg Analogue

Influence of Overcooking on In Vitro Digestion of High Protein and High Carbohydrate Foods