Produção Nacional
Revisado por pares
Paula Zambe Azevedo, Juliana Eloy Granato Costa, Jessica da Silva Matos, Breno Rodrigues de Souza, Suelí Rodrigues, Fabiano A.N. Fernandes, Vanelle Maria da Silva, Márcia Cristina Teixeira Ribeiro Vidigal, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo,
The study of the techno-functional properties of novel plant-based proteins has gained importance due to their as alternatives to conventional proteins in food systems. This work evaluated the techno-functional and structural properties of white bean protein concentrate (WBPC) in comparison with commercial soy and pea proteins. The WBPC exhibited a higher foaming capacity (FC) at neutral pH and excellent foam stability (FS) at both tested pH levels, outperforming the commercial proteins. Although the ...
Tópico(s): Food composition and properties
2025 - Multidisciplinary Digital Publishing Institute | Macromol—A Journal of Macromolecular Research
Produção Nacional
Revisado por pares
Juliana Eloy Granato Costa, Jessica da Silva Matos, Paula Zambe Azevedo, Francisca das Chagas do Amaral Souza, Suelí Rodrigues, Fabiano A.N. Fernandes, Vanelle Maria da Silva, Jaqueline de Araújo Bezerra, Edgar Aparecido Sanches, Carlos Victor Lamarão, Márcia Cristina Teixeira Ribeiro Vidigal, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo,
Abstract BACKGROUND With the growing human awareness of the environmental and animal stress caused by the meat industry, the consumption of plant‐based products has expanded. Plant proteins have gained market prominence due to their sustainable origin, economic value and health benefits. Well‐established plant proteins in the market, such as those of soy and pea, have various applications as ingredients in the food industry. However, given the wide variety of protein sources, it is necessary to ...
Tópico(s): Phytase and its Applications
2025 - Wiley | Journal of the Science of Food and Agriculture