Exploring the synergistic potential of pH and ultrasonication on the functional properties of pea and lentil protein isolates and its formulation in food product
The substitution of meat proteins with plant-based proteins from various sources is often motivated by nutritional considerations. However, the inherent limited solubility of plant proteins, which results in suboptimal techno-functional properties, remains a persistent challenge in food formulation....
Gorde:
| Egile Nagusiak: | , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Elsevier
2026-01-01
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| Saila: | Ultrasonics Sonochemistry |
| Gaiak: | |
| Sarrera elektronikoa: | http://www.sciencedirect.com/science/article/pii/S1350417725004973 |
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