Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins

The processing of animal- and plant-based food proteins significantly impacts their structure, techno-functional properties, and nutritional quality. Techniques such as heating, extrusion, fermentation, and enzymatic hydrolysis alter protein conformation, leading to changes in solubility, emulsifica...

Täydet tiedot