Proteins possess a variety of properties enabling them to emulsify, thicken and contribute other needed functions to a food’s matrix. In some situations, however, protein claims but not their actions are desired. In other cases, specific meat-mimicking characteristics...
While proteins have multiple functionality and physiological benefits making them attractive ingredients in many formulations, processing imparts some challenges pertaining to thermal stability, aggregation during storage, Maillard advanced products, and sensory...
New foods and beverages must meet ever-changing consumer needs from clean-label and vegetarian to reduced-fat and exercise recovery. At the same time, the functionality, taste and hedonistic value of these foods must be retained. Proteins are very versatile. Emerging...
