Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction

Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction

Dry fractionation is a promising technology for producing plant protein ingredients, owing to its minimal environmental impact and adaptability to diverse plant sources. Dry-fractionated proteins are still under development with limited applications in food industry due to lack of extensive knowledg...

Full description

Saved in:
Bibliographic Details
Main Authors: Davide De Angelis, Vittoria Latrofa, Giacomo Squeo, Antonella Pasqualone, Carmine Summo
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Plant-based protein
Dry-fractionated proteins
Wet-extracted proteins
Protein functionality
Foaming and emulsifying properties
Secondary structure
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124002326
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2665927124002326

Similar Items