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- W2953403721 endingPage "146" @default.
- W2953403721 startingPage "113" @default.
- W2953403721 abstract "Pulses are rich sources of proteins with a quantity ranging between 17 and 30%. The differences in physicochemical properties between the various protein constituents of pulses reflect differences in their primary molecular structure. Pulses are exploited for the preparation of various meals, either on their own or in admixture with other food materials. The application of various processing techniques to extract proteins from pulse seeds usually leads to the preparation of rich-in-protein concentrates and isolates. This chapter focuses on possible interactions of protein molecules with other food ingredients and their effect on macroscopic properties such as physical stability, texture, and mechanical characteristics. Pulse protein concentrates and isolates could, therefore, be proposed as a potential supplement in a great number of food applications offering opportunities for novel product development. A number of potential food applications of pulse protein isolates and concentrates, such as baked products, pasta products, and meat products, are also presented in this chapter." @default.
- W2953403721 created "2019-07-12" @default.
- W2953403721 creator A5032050934 @default.
- W2953403721 creator A5034591892 @default.
- W2953403721 date "2021-01-01" @default.
- W2953403721 modified "2023-09-29" @default.
- W2953403721 title "Functional and physicochemical properties of pulse proteins" @default.
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- W2953403721 doi "https://doi.org/10.1016/b978-0-12-818184-3.00006-4" @default.
- W2953403721 hasPublicationYear "2021" @default.