Optimization of emulsion properties of chickpea protein and its application in food
Wen Xu,
David Julian McClements,
Zhenlin Xu
et al.
Abstract:As a leguminous plant, chickpea has been widely concerned by researchers because of its high yield, low production cost, and high protein content. Compared with soy protein, chickpea protein has lower allergenicity, better solubility, and foaming properties. Therefore, chickpea protein is considered a good alternative to animal protein. Currently, chickpea protein is used in products made from flour, such as cookies, breads, and noodles. Chickpea protein emulsion also has many potential applications in food, s… Show more
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