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Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties
Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due to their suitable functionality and nutritional value. This study was designed to compare the structural and functional responses of different plant protein isolates (soy, pea, lentil, and chickpea) with...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857781/ https://www.ncbi.nlm.nih.gov/pubmed/36673460 http://dx.doi.org/10.3390/foods12020368 |