Functional significance of bioactive peptides derived from soybean

Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet

β‐Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk

Short-chain fatty acid and vitamin production potentials of Lactobacillus isolated from fermented foods of Khasi Tribes, Meghalaya, India

3D printing of curcumin enriched Pickering emulsion gel stablized by pea protein-carrageenan complexes

Correlating rheology with 3D printing performance based on thermo-responsive κ-carrageenan/Pleurotus ostreatus protein with regard to interaction mechanism