$Plant protein aggregates induced by extraction and fractionation processes: Impact on techno-functional properties$

Plant protein aggregates induced by extraction and fractionation processes: Impact on techno-functional properties

Currently, plant proteins are fractionated to ingredients with high purities, but an often ignored point is the impact of the extraction and fractionation process on protein functionality. To allow a fair and effective comparison, it is key to understand the changes in protein's aggregated stat...

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Veröffentlicht in:	Food hydrocolloids 2024-10, Vol.155, p.110223, Article 110223
Hauptverfasser:	Yang, Jack, Kornet, Remco, Ntone, Eleni, Meijers, Maud G.J., van den Hoek, Irene A.F., Sagis, Leonard M.C., Venema, Paul, Meinders, Marcel B.J., Berton-Carabin, Claire C., Nikiforidis, Constantinos V., Hinderink, Emma B.A.
Format:	Artikel
Sprache:	eng
Schlagworte:	defatting emulsifying Emulsion Foam Food engineering fractionation Gel gelation hydrocolloids ingredients isoelectric point Life Sciences oilseeds plant proteins Protein extraction Protein fractionation Protein transition seed morphology
Online-Zugang:	Volltext
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