Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein

By E. Eckert, Jay Han, K. Swallow, Zhigang Tian, M. Jarpa-Parra, Lingyun Chen. Cereal Chemistry, 2019

148 citations recorded by the source corpus.

Subfields: Food Science, Forestry, Plant Science

View Paper: https://www.semanticscholar.org/paper/649a205ee9778dd9d83351c733c99730149b033d

How researchers see this paper

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In Food Science

1. R. Mezzenga
2. Martin Vogelsang-O’Dwyer
3. E. Arendt
4. E. Zannini

Citations in the corpus

• Modification approaches of plant-based proteins to improve their techno-functionality and use in food products (2021, background): “Eckert et al. (2019) observed the improved foaming capacity and oil holding capacity of faba bean protein after pepsin hydrolysis.”
• Production of pulse protein ingredients and their application in plant-based milk alternatives (2021, methodology): “Eckert et al. (2019) evaluated the use of various proteases for improvement of faba bean protein functionality.”