Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing

Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing

In response to global challenges such as climate change and food insecurity, plant proteins have gained interest. Among these, lentils have emerged as a promising source of proteins due to their good nutritional profile and sustainability considerations. However, their widespread use in food product...

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Bibliographic Details
Main Authors: Nicolas Malterre, Francesca Bot, Emilie Lerda, Elke K. Arendt, Emanuele Zannini, James A. O’Mahony
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
lentil proteins
plant proteins
in-line high-shear mixer
solubility
functional properties
Online Access:https://www.mdpi.com/2304-8158/13/2/283

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