Techno-Functionalities of White Bean Protein Concentrate: A Comparative Study with Soy and Pea Proteins

Techno-Functionalities of White Bean Protein Concentrate: A Comparative Study with Soy and Pea Proteins

The study of the techno-functional properties of novel plant-based proteins has gained importance due to their as alternatives to conventional proteins in food systems. This work evaluated the techno-functional and structural properties of white bean protein concentrate (WBPC) in comparison with com...

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Bibliographic Details
Main Authors: Paula Zambe Azevedo, Juliana Eloy Granato Costa, Jessica da Silva Matos, Breno Rodrigues de Souza, Sueli Rodrigues, Fabiano André Narciso Fernandes, Vanelle Maria Silva, Márcia Cristina Teixeira Ribeiro Vidigal, Paulo Cesar Stringheta, Evandro Martins, Pedro Henrique Campelo
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Macromol
Subjects:
alternative proteins
<i>Phaseolus vulgaris</i> L.
foam capacity
emulsion stability
vegetable proteins
Online Access:https://www.mdpi.com/2673-6209/5/1/3
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