Effect of mild fractionation conditions on the composition, interfacial and emulsifying properties of water-soluble fractions from faba bean flour
Faba beans are a promising protein source, but the functional proteins must be extracted for stable beverage emulsion development. The present study examines the impact of an aqueous-based mild fractionation on the recovery, composition, interfacial and emulsifying behaviour of protein-rich soluble...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325001346 |
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