Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein

Background and objectives Faba bean proteins isolates did not show sufficient functional properties for food applications due to poor solubility. Enzymatic treatments and ultrafiltration may improve solubility and functional properties of faba bean protein. The aim of the present work was to investi...

全面介紹

書目詳細資料

其他作者:	Eckert, Ewelina (coautor), Han, Jay (coautor), Swallow, Kevin (coautor), Tian, Zhigang (coautor), Jarpa‐Parra, Marcela (coautor), Chen, Lingyun (coautor)
格式:	電子書
語言:	英语
主題:	Enzymatic hydrolysis Faba bean protein Nutritive value Physiochemical and functional properties Ultrafiltration
在線閱讀:	https://repositoriobiblio.unach.cl/handle/123456789/1285
標簽:	添加標簽 沒有標簽, 成為第一個標記此記錄!