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...

詳細記述

書誌詳細

主要な著者:	Emma Teuling, Marieëtte Nelissen, Marijke Adamse, Peter de Jong, Fred van de Velde
フォーマット:	Artigo
言語:	Inglês
出版事項:	Elsevier 2026-06-01
シリーズ:	Future Foods
主題:	Hybrid fractionation Protein extraction Yellow pea Faba bean Lentil Water consumption
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S2666833526001759
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