Techno-Functional Properties of Dry-Fractionated Plant-Based Proteins and Application in Food Product Development: A Review.
Davide De AngelisVittoria LatrofaFrancesco CaponioAntonella PasqualoneCarmine SummoPublished in: Journal of the science of food and agriculture (2023)
The results indicate that the study of these ingredients still needs to be improved, including their application with a broader range of plant materials. Nevertheless, this review could represent an initial step to have an overview of the techno-functional properties of dry-fractionated proteins, facilitating their use in foods. This article is protected by copyright. All rights reserved.
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