摘要 : 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,... 展开
作者 | Jack Yang Remco Kornet Eleni Ntone Maud G.J. Meijers Irene A.F. van den Hoek Leonard M.C. Sagis Paul Venema Marcel B.J. Meinders Claire C. Berton-Carabin Constantinos V. Nikiforidis Emma B.A. Hinderink |
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作者单位 | |
期刊名称 | 《Food hydrocolloids》 |
页码/总页数 | 110223.1-110223.14 / 14 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Protein fractionation Protein extraction Foam Emulsion Gel Protein transition |
DOI | 10.1016/j.foodhyd.2024.110223 |
馆藏号 | TS-085 |