Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour

Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour

Faba bean protein has good functionalities, but it is little used in the food industry. This study identified a challenge from unfavourable starch gelation when utilizing faba bean for producing protein-based emulsion gel foods, and developed processing methods to overcome that. Two types of protein...

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Bibliographic Details
Main Authors: Zhong-Qing Jiang, Jing Wang, Frederick Stoddard, Hannu Salovaara, Tuula Sontag-Strohm
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
faba bean
protein emulsion gel
starch hydrolysate
gel properties
microstructure
protein resolubilisation
Online Access:https://www.mdpi.com/2304-8158/9/6/755

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