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Prediction of emulsification behaviour of pea and faba bean protein concentrates and isolates from structure–functionality analysis

The effects of different extraction methods on the structure–functionality and emulsification behaviour of pea and faba bean protein isolates, and concentrates were studied at pH 7 and 2, and a regression model was developed to predict emulsion characteristics based on protein properties. The concen...

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Detalles Bibliográficos
Autores principales: Keivaninahr, Fatemeh, Gadkari, Pravin, Zoroufchi Benis, Khaled, Tulbek, Mehmet, Ghosh, Supratim
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8696636/
https://www.ncbi.nlm.nih.gov/pubmed/35423776
http://dx.doi.org/10.1039/d0ra09302e