Zein, a corn protein, is a promising ingredient for replacing the gluten network in gluten-free products.

Lentils’ ability to bind more oil and water often helps them outperform other plant-based proteins.
 

Chickpea protein is harder to isolate than other pulses, but the remaining carbohydrates may help increase gel strength and foam stability of these products.
 

The method of pea protein isolation and product formulation impacts its functionality in important ways.

 

The native structure of protein is a useful starting point in understanding how it will function in food systems.

Tensiometry is a helpful technique in understanding protein emulsion.

 

Differential scanning calorimetry provides insight on starch gelatinization in the oven and retrogradation during shelf life.