Soy protein with added emulsifiers is an effective egg replacement for cake batters.

Bakers are working to remove eggs from their products due to the volatile and rising cost of eggs along with concerns about their environmental impact and status as a Big Nine allergen.

Naturally high levels of crude protein and minerals make fava beans are a good choice for formulating high-protein baked foods.

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.