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Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity
We investigated the effect of dry-heat treatment on the properties of faba bean protein concentrate using soy protein concentrate as a benchmark. While soy protein—widely used as an ingredient in meat replacers—is recovered through a wet fractionation, protein recovery from starch bearing pulses lik...
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| 出版年: | Foods |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7465143/ https://ncbi.nlm.nih.gov/pubmed/32784734 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9081077 |
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