Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams: Effects of Transglutaminases and Edible Fats

This study addresses an innovative approach to generate aerated foods with appealing texture through the utilization of lupin protein isolate (LPI) in combination with edible fats. We show the impact of transglutaminases (TGs; SB6 and commercial), glycerol (Gly), soy lecithin (Lec) and linoleic acid...

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Detalles Bibliográficos
Autores principales: Ceresino, Elaine Berger, Johansson, Eva, Sato, Hélia Harumi, Plivelic, Tomás S., Hall, Stephen A., Bez, Jürgen, Kuktaite, Ramune
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003408/
https://www.ncbi.nlm.nih.gov/pubmed/33808718
http://dx.doi.org/10.3390/molecules26061717

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003408/
https://www.ncbi.nlm.nih.gov/pubmed/33808718
http://dx.doi.org/10.3390/molecules26061717

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