Modifying faba bean protein concentrate using dry heat to increase water holding capacity

HIGHLIGHTS

• who: Jan M. Bühler and colleagues from the Department of Food Process Engineering, Wageningen University, Wageningen have published the Article: Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity, in the Journal: Foods 2020, 9, 1077 of /2020/
• what: In this research, the influence of a dry-heat treatment on the functional properties important for structuring of faba bean protein concentrate are investigated. In this study, it was shown that it had a similar positive effect on WHC of FPC as it did for SPC, Dry heating is a tool . . .
  

   

  

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