Mild processing techniques: effect of hybrid fractionation of pulse proteins on protein recovery, water use and protein functionality

Functional and sustainably produced plant protein ingredients are essential for a successful protein transition. Pulse protein ingredients are widely used and are produced through dry fractionation (DF), yielding protein concentrates, or wet fractionation (WF), yielding protein isolates. This study...

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Autori principali:	Emma Teuling, Marieëtte Nelissen, Marijke Adamse, Peter de Jong, Fred van de Velde
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Elsevier 2026-06-01
Serie:	Future Foods
Soggetti:	Hybrid fractionation Protein extraction Yellow pea Faba bean Lentil Water consumption
Accesso online:	http://www.sciencedirect.com/science/article/pii/S2666833526001759
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