Techno‐Functional Properties of Dry and Wet Fractionated Pulse Protein Ingredients
Andreas Hopf,
Deepa Agarwal,
Daniel J. Skylas
et al.
Abstract:Dry fractionation (DF) of pulses is proposed as a more sustainable process than wet fractionation (WF) to create protein ingredients for food applications. To facilitate the use of these ingredients by food manufacturers, it is important to understand the connection between their functional properties and processing methods. This study investigated protein ingredients from faba bean, mung bean, yellow pea and chickpea obtained via milling and air‐classification and commercial WF, comparing them with commercial… Show more
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