Technological-functional features of chia, almond, pumpkin seed, soybean and pea proteins

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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Bibliographic Details
Main Authors: Gabriel Poloto, Carolina Merheb-Dini, Débora Parra Baptista Freitas, Mirna Lúcia Gigante, Paulo Henrique Mariano Marfil
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2025-04-01
Series:Semina: Ciências Agrárias
Subjects:
Functional properties
Plant based
Plant protein solubility
Plant protein isolates and concentrates.
Online Access:https://www.ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/51733
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