Replacement of animal proteins in food: How to take advantage of nutritional and gelling properties of alternative protein sources
Author:
Affiliation:
1. Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Massy, France
2. IATE, Université Montpellier, INRAE, Institut Agro, Montpellier, France
3. Université Clermont Auvergne, CHU Clermont-Ferrand, INRAE, UNH, Clermont-Ferrand, France
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1956426
Reference110 articles.
1. Afssa (Agence Française de Sécurité Sanitaire des Aliments). 2007. Apport en protéines: consommation, qualité, besoins et recommandations [Protein intake: consumption, quality, needs and recommendations]. Afssa, Paris, p. 461.
2. Almond (Prunus dulcis L.) Protein Quality
3. Potato proteins
4. Canola and other oilseed proteins
5. Peas and other legume proteins
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