Functional Performance of Plant Proteins

Increasingly, consumers are moving towards a more plant-based diet. However, some consumers are avoiding common plant proteins such as soy and gluten due to their potential allergenicity. Therefore, alternative protein sources are being explored as functional ingredients in foods, including pea, chi...

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Detalles Bibliográficos
Autores principales: Ma, Kai Kai, Greis, Maija, Lu, Jiakai, Nolden, Alissa A., McClements, David Julian, Kinchla, Amanda J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871229/
https://www.ncbi.nlm.nih.gov/pubmed/35206070
http://dx.doi.org/10.3390/foods11040594

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871229/
https://www.ncbi.nlm.nih.gov/pubmed/35206070
http://dx.doi.org/10.3390/foods11040594

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