Consequences of heating under alkaline pH alone or in the presence of maltodextrin on solubility, emulsifying and foaming properties of faba bean protein
Farhad Alavi, Lingyun Chen, Zhenggang Wang, Zahra Emam‐Djomeh
Topics & Concepts
MaltodextrinSolubilityChemistryFlocculationFood scienceVicia fabaSoy proteinPea proteinPlant proteinChromatographyChemical engineeringSpray dryingOrganic chemistryBotanyEngineeringBiologyProteins in Food SystemsPhytase and its ApplicationsAfrican Botany and Ecology Studies