Functional properties of legume proteins compared to egg proteins and their potential as egg replacers in vegan food
Egg protein is used in a variety of food products due to its excellent functional properties (solubility, emulsification, foaming and gelling) and protein quality. Concerns about high cholesterol, allergies, animal welfare, high food costs, as well as the food productions negative impact on the envi...
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| Format: | H2 |
| Language: | Inglés |
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SLU/Dept. of Food Science
2013
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