Mixing oat proteins with lentil or faba bean proteins: How is the techno-functional behavior of the different protein systems affected by heat treatments?
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Funder
FAPESP
CNPq
CAPES
Publisher
Elsevier BV
Reference74 articles.
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2. Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment;Alves;Food Science and Technology International,2021
3. Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?;Alves;Food Hydrocolloids,2019
4. Peas and other legume proteins;Arntfield,2011
5. Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility;Ayala-Rodríguez;Food Chemistry X,2022
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