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Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins
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Títulos similares: Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins
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Topic: pea protein isolate
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Topic: pH extraction
Topic: ultrafiltration
Topic: benchtop versus pilot plant production
Topic: protein structure and functionality
Topic: ultrasonic treatment
Topic: alkaline extraction
Topic: solubility
Topic: foaming stability
Topic: foaming capacity
Topic: oxidative modification mechanism
Topic: walnut protein isolates
Topic: LC-MS/MS identification
Topic: aggregates
Topic: digestion products
Topic: protein
Topic: fat replacer
Topic: fat mimic
Topic: microparticulation
Topic: microgels
Topic: thermomechanical treatment
Topic: complex coacervation
Topic: ionic strength
Topic: proteins
Topic: desalting
Topic: membrane filtration
Topic: microfiltration
Topic: casein micelles
Topic: milk protein concentrate
Topic: transmembrane pressure
Topic: whey protein depletion
Topic: meat analogues
Topic: plant protein
Topic: rheology
Topic: Lissajous plot
Topic: anisotropy
Topic: 16S rRNA sequencing
Topic: diet
Topic: popped amaranth
Topic: gut microbiota
Topic: short-chain fatty acids
Topic: lentil proteins
Topic: plant proteins
Topic: in-line high-shear mixer
Topic: functional properties
Topic: plant-based drinks
Topic: storage
Topic: free amino acids
Topic: proteolysis
Topic: color
Topic: shelf-life
Topic: high-moisture extrusion
Topic: fibrous structuring
Topic: meat analogue
Topic: protein texturization
Topic: plant-based
Topic: n/a
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Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins
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Topic: salt extraction
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Toggle additional channel list for Topic: salt extraction
Topic: pH extraction
Topic: ultrafiltration
Topic: benchtop versus pilot plant production
Topic: protein structure and functionality
Topic: ultrasonic treatment
Topic: alkaline extraction
Topic: solubility
Topic: foaming stability
Topic: foaming capacity
Topic: oxidative modification mechanism
Topic: walnut protein isolates
Topic: LC-MS/MS identification
Topic: aggregates
Topic: digestion products
Topic: protein
Topic: fat replacer
Topic: fat mimic
Topic: microparticulation
Topic: microgels
Topic: thermomechanical treatment
Topic: complex coacervation
Topic: ionic strength
Topic: proteins
Topic: desalting
Topic: membrane filtration
Topic: microfiltration
Topic: casein micelles
Topic: milk protein concentrate
Topic: transmembrane pressure
Topic: whey protein depletion
Topic: meat analogues
Topic: plant protein
Topic: rheology
Topic: Lissajous plot
Topic: anisotropy
Topic: 16S rRNA sequencing
Topic: diet
Topic: popped amaranth
Topic: gut microbiota
Topic: short-chain fatty acids
Topic: lentil proteins
Topic: plant proteins
Topic: in-line high-shear mixer
Topic: functional properties
Topic: plant-based drinks
Topic: storage
Topic: free amino acids
Topic: proteolysis
Topic: color
Topic: shelf-life
Topic: high-moisture extrusion
Topic: fibrous structuring
Topic: meat analogue
Topic: protein texturization
Topic: plant-based
Topic: n/a
Channel Options
Show items as search results
Explore related channels
Quick Look
Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins
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