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Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients
Plant protein concentrates and isolates are used to produce alternatives to meat, dairy and eggs. Fractionation of ingredients and subsequent processing into food products modify the techno-functional and nutritional properties of proteins. The differences in composition and structure of plant prote...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8955167/ https://www.ncbi.nlm.nih.gov/pubmed/35327292 http://dx.doi.org/10.3390/foods11060870 |