Effect of high pressure processing on selected physicochemical and functional properties of yellow lentil protein concentrate

Effect of high pressure processing on selected physicochemical and functional properties of yellow lentil protein concentrate

High pressure processing has the potential to impart changes in the structure and functionalities of plant-based proteins. Improvement of plant protein functionality can enable the replacement of synthetic emulsifiers with natural, plant-based ones. In this study, yellow lentil protein concentrate (...

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Bibliographic Details
Main Authors:	Sawali S. Navare, Mukund V. Karwe, Deepti Salvi
Format:	Article
Language:	English
Published:	Elsevier 2023-12-01
Series:	Food Chemistry Advances
Subjects:	High pressure processing Plant protein Lentil Emulsification Solubility Hydrophobicity
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772753X23003672

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