The functional modification of legume proteins by ultrasonication: A review
Sign Up to like & getrecommendations! Published in 2020 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2020.02.002
Abstract: Abstract Background The use of vegetable proteins is one of the key elements of vegetarian diets. Legumes are an alternative protein source with comparable quality as animal derived proteins, and can be more economical. However,… read more here.
Keywords: ultrasonication review; legume; proteins ultrasonication; modification legume ... See more keywords