Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies
Legume proteins have recently gained significant interest in the food industry for their eco-friendliness and nutritional qualities. Research shows that the replacement of specific animal protein sources with legume proteins presents sustainability and economic benefit. Nonetheless, legume proteins...
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Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2025-01-01
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Series: | Food Chemistry: X |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500015X |
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