Evaluating the effects of insoluble date fruit (Phoenix dactylifera L.) fibers on meat analogue patties composed of pea and wheat protein isolates.

This study aimed to evaluate the effects of date pomace fibers (DF) on the physicochemical properties of plant-based ground patty analogues. Previously optimized pea and wheat protein isolates were incorporated with varying concentrations of DF, i.e.

Encapsulation Properties of Leaf Extracts Prepared Using an Ultrasound-Assisted Double Emulsion Method.

Double emulsions (W/O/W) have long been used in the food and pharmaceutical industries to encapsulate hydrophobic and hydrophilic drugs and bioactive compounds. This study investigated the effect of different types of emulsifiers (plant- vs. animal-based proteins) on the encapsulation properties of leaf extract (MLE) prepared using the double emulsion method.