Technological-functional features of chia, almond, pumpkin seed, soybean and pea proteins
Plant proteins are gaining prominence in plant-based product development. Plant protein isolates and concentrates work as stabilizing, gelling and dispersing agents. Pea (86% protein), pumpkin seed (60% protein), almond (57.5% protein), chia (42% protein) and soybean (43% protein) protein technolog...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2025-04-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | https://www.ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/51733 |
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