Defatting strategies for chia protein production: effects on physicochemical properties
The growing demand for sustainable plant-based proteins has highlighted chia seeds (Salvia hispanica L.), offering 18–32 % protein content. This study evaluates protein extraction efficiency and functional properties across two types of chia product: organic partially defatted flour (O) and conventi...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525001881 |
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