Effect of high pressure processing on selected physicochemical and functional properties of yellow lentil protein concentrate
High pressure processing has the potential to impart changes in the structure and functionalities of plant-based proteins. Improvement of plant protein functionality can enable the replacement of synthetic emulsifiers with natural, plant-based ones. In this study, yellow lentil protein concentrate (...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Elsevier
2023-12-01
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| Serier: | Food Chemistry Advances |
| Fag: | |
| Online adgang: | http://www.sciencedirect.com/science/article/pii/S2772753X23003672 |
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