Design of Plant-Based Food: Influences of Macronutrients and Amino Acid Composition on the Techno-Functional Properties of Legume Proteins

Imitating animal-based products using vegetable proteins is a technological challenge that can be mastered based on their techno-functional properties. These properties of legume proteins can be influenced by multiple factors, among which the macronutrients and amino acid contents play an important...

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Detalles Bibliográficos
Autores principales: Langendörfer, Lena Johanna, Avdylaj, Blerarta, Hensel, Oliver, Diakité, Mamadou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606351/
https://www.ncbi.nlm.nih.gov/pubmed/37893680
http://dx.doi.org/10.3390/foods12203787

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606351/
https://www.ncbi.nlm.nih.gov/pubmed/37893680
http://dx.doi.org/10.3390/foods12203787

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