Functional and flavour properties of de-oiled flours and dry-enriched protein concentrates of lupin and soy

Functional and flavour properties of de-oiled flours and dry-enriched protein concentrates of lupin and soy

Dry fractionation is low in energy and water use and thus a sustainable option to obtain protein-rich ingredients. Air-classification is used to remove starch from legumes, and electrostatic separation can be used to remove fibres from other starting materials like oilseeds. Flour from oil-rich crop...

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Bibliographic Details
Main Authors: Regina G.A. Politiek, Eirini Pegiou, Lotta L. Balfoort, Marieke E. Bruins, Maarten A.I. Schutyser, Julia K. Keppler
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Future Foods
Subjects:
Electrostatic separation
Dry fractionation
Protein functionality
Solvent extraction
Emulsification
Foamability
Online Access:http://www.sciencedirect.com/science/article/pii/S266683352300059X

Internet

http://www.sciencedirect.com/science/article/pii/S266683352300059X

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