Food research international (Ottawa, Ont.)PowdersViscosityPlant ProteinsFood HandlingHydrogen-Ion Concentration
Functionalised plant protein powders: From phase separation to particulate isolates.
Nirzar Doshi, Sai Krishna Keshava Reddy, Laurice Pouvreau, Erik van der Linden, Renko de Vries, Paul Venema
Published: 202610.1016/j.foodres.2025.117710
Abstract
Achieving high protein levels in plant-based foods is limited by viscosity, poor dispersibility, and protein aggregation at elevated concentrations. Residuals, such as lipoxygenase, albumins, and antinutritional factors, also impair flavour and nutri…
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