Work

Physical and techno-functional properties of a common bean protein concentrate compared to commercial legume ingredients for the plant-based market

Year: 2022

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2022.108351

Authors: Lucas de Paiva Gouvêa, Rodrigo Caldeira, Tatiana de Lima Azevedo, Melicia Cintia Galdeano, Ilana Felberg, Janice Ribeiro Lima, Caroline Grassi Mellinger

Institutions: Universidade Federal Rural do Rio de Janeiro, Embrapa Agroindústria de Alimentos

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Good Food Institute, Community Broadcasting Foundation, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Empresa Brasileira de Pesquisa Agropecuária

Awards: G2458391378, G5020239902, G767628563, G950078333

OpenAlex ID: W4310071246

FWCI: 10.14

Cites: 41

Cited by: 115

Related to: 10