Pecan (Carya illinoinensis (Wangenh.) K. Koch) nuts as an emerging source of protein: extraction, physicochemical and functional properties.
Jiarui CaoTingting ShiYaosong WangJia-Hong WangFuliang CaoPengfei YuErzheng SuPublished in: Journal of the science of food and agriculture (2024)
The protein isolate and glutelin from pecan nuts exhibited improved stability and competitive functional properties, respectively. The appropriate utilization of these two proteins will support their potential as natural ingredients in various food systems. © 2024 Society of Chemical Industry.