Extraction, characterisation and functional applications of sustainable alternative protein sources for future foods: A review
Summary: For many centuries, animal proteins have been used as the conventional food proteins in the food industry to produce a variety of food products due to their functional properties that range from gelation, water holding and binding capacity, foaming ability and stability, solubility, and emu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833522000405 |