Potential of pulse‐derived proteins for developing novel vegan edible foams and emulsions
Author:
Affiliation:
1. Postharvest Programme Institute of Agrifood Research and Technology (IRTA) 25003 Lleida Catalonia Spain
2. Department of Food Quality and Sensory Analysis Teagasc Food Research Centre Ashtown 15 Dublin Ireland
Funder
Ministerio de Economía, Industria y Competitividad, Gobierno de España
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14286
Reference26 articles.
1. Protein Isolates from Bambara Groundnut (Voandzeia SubterraneanL.): Chemical Characterization and Functional Properties
2. Allergy to Peanut, Soybean, and Other Legumes: Recent Advances in Allergen Characterization, Stability to Processing and IgE Cross-Reactivity
3. Physicochemical and functional properties of high pressure-treated isolated pea protein
4. Hydrocolloids as emulsifiers and emulsion stabilizers
5. Food emulsions and foams: Stabilization by particles
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