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plant

Plant proteins start off as clumpy and poorly hydrated. Water is added and they are heated. The proteins change shape and trap water around themselves, creating a gel. That gel is broken up into a plant protein microgel, with plant protein particles surrounded by water.

Making plant-based meat alternatives more palatable

Categories Earth, Energy & Environment, Technology

Being plant-based was key in the low-carbohydrate eating pattern. iStock by Getty Images

Low-carb diet can help manage progression of Type 2 diabetes

Categories Health

Olive oil

Olive oil – maybe not your mom’s – is a good place to start the Mediterranean diet

Categories Health

Low nutritional quality found in vegetarian meat substitutes

Categories Health

Making face creams from coffee beans as cosmetics get greener

Categories Bloggers

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