Supercritical carbon dioxide treatment improves the functional properties of pea protein: Application in eggless cakes.

• Tác giả: Somnath Basak, Rekha S Singhal
• Ngôn ngữ: eng
• Ký hiệu phân loại: 608.7 Historical, geographic, persons treatment of inventions and patents
• Thông tin xuất bản: England : Food chemistry , 2025
• Bộ sưu tập: NCBI
• ID: 96693

Tóm tắt

The use of plant proteins in food matrices is often limited due to inferior functional properties. Modification of proteins by supercritical carbon dioxide (scCO