Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients

Plant protein concentrates and isolates are used to produce alternatives to meat, dairy and eggs. Fractionation of ingredients and subsequent processing into food products modify the techno-functional and nutritional properties of proteins. The differences in composition and structure of plant prote...

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Autors principals:	Andrea Rivera del Rio, Remko M. Boom, Anja E. M. Janssen
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2022-03-01
Col·lecció:	Foods
Matèries:	plant protein digestibility protein isolates protein concentrates alternative fractionation heat treatment protein modifications
Accés en línia:	https://www.mdpi.com/2304-8158/11/6/870
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