Use of supercritical CO2 to improve the quality of lupin protein isolate
Rubén Domínguez, Roberto Bermúdez, Mirian Pateiro, Laura Purriños, Ricard Bou, José M. Lorenzo
Topics & Concepts
Supercritical fluidFood proteinFood scienceQuality (philosophy)ChemistryProtein qualitySupercritical carbon dioxideProtein isolateFood industryBiotechnologyEnvironmental scienceBiologyOrganic chemistryPhysicsQuantum mechanicsBotanical Research and ChemistryMeat and Animal Product QualityProteins in Food Systems