Physical and techno-functional properties of a common bean protein concentrate compared to commercial legume ingredients for the plant-based market
Lucas de Paiva Gouvêa, Rodrigo Fernandes Caldeira, Tatiana de Lima Azevedo, Melícia Cintia Galdeano, Ilana Felberg, Janice Ribeiro Lima, Caroline Mellinger‐Silva
Topics & Concepts
PhaseolusIngredientLegumeFood scienceEmulsionSoya beanHigh proteinPlant proteinRaw materialChemistryMathematicsAgronomyBiologyOrganic chemistryBiochemistryProteins in Food SystemsFood composition and propertiesPhytase and its Applications