A Comparative Evaluation of Current and Emerging Strategies for Almond Protein Extraction

Almonds (<i>Prunus dulcis</i>; family Rosaceae) contain 18–25% protein (dry weight). They are an important plant-based protein source in dairy alternatives and other functional foods. The hard and dense nature of almond kernels and the localization of proteins with lipid bodies in the cotyledons of...

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Autors principals:	Muhammad Adil Farooq, Jianmei Yu
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2026-06-01
Col·lecció:	Molecules
Matèries:	almond protein molecular structure conventional extraction techniques enzyme-assisted extraction techniques physical and hybrid extraction techniques
Accés en línia:	https://www.mdpi.com/1420-3049/31/12/2086
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