Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour

Faba bean protein has good functionalities, but it is little used in the food industry. This study identified a challenge from unfavourable starch gelation when utilizing faba bean for producing protein-based emulsion gel foods, and developed processing methods to overcome that. Two types of protein...

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Detalles Bibliográficos
Autores principales: Jiang, Zhong-Qing, Wang, Jing, Stoddard, Frederick, Salovaara, Hannu, Sontag-Strohm, Tuula
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353556/
https://www.ncbi.nlm.nih.gov/pubmed/32517303
http://dx.doi.org/10.3390/foods9060755

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353556/
https://www.ncbi.nlm.nih.gov/pubmed/32517303
http://dx.doi.org/10.3390/foods9060755

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