Survey of aqueous solubility, appearance, and pH of plant protein powders from carbohydrate and vegetable oil production
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110078
Abstract: Abstract There is a need to have functional protein-rich ingredients to formulate a range of vegan and vegetarian products. However, available proteins vary in functionality and in particular in solubility, even if derived from the… read more here.
Keywords: protein powders; plant; aqueous solubility; appearance ... See more keywords