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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2021
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| 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 |