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...

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Altri autori:	Eckert, Ewelina (coautor), Han, Jay (coautor), Swallow, Kevin (coautor), Tian, Zhigang (coautor), Jarpa‐Parra, Marcela (coautor), Chen, Lingyun (coautor)
Natura:	eBook
Lingua:	inglese
Soggetti:	Enzymatic hydrolysis Faba bean protein Nutritive value Physiochemical and functional properties Ultrafiltration
Accesso online:	https://repositoriobiblio.unach.cl/handle/123456789/1285
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