Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances

Plant proteins, especially legume proteins, are among the most versatile, nutritious, and sustainable protein sources compared to animal-derived counterparts. Moreover, legume proteins have recently attracted interest of the scientific community owing to their wall-forming, gelling, and emulsifying...

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Veröffentlicht in:	Trends in food science & technology 2022-09, Vol.127, p.49-62
Hauptverfasser:	Sridhar, Kandi, Bouhallab, Saïd, Croguennec, Thomas, Renard, Denis, Lechevalier, Valérie
Format:	Artikel
Sprache:	eng
Schlagworte:	Design of clean-labeled novel foods Food and Nutrition Legume protein functional properties Legume proteins Life Sciences Microencapsulation Non-thermal technologies
Online-Zugang:	Volltext
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