Preparation and characterization of emulsion gels from whole faba bean flour
Fred Stoddard, Zhong-Qing Jiang, Jing Wang, Hannu Salovaara and Tuula Sontag-Strohm
26.02.2021
Faba bean protein has good functionalities, but it is little used in the food industry. This study identified a challenge from unfavourable starch gelation when utilizing faba bean for producing protein-based emulsion gel foods, and developed processing methods to overcome that.
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Fred Stoddard, Zhong-Qing Jiang, Jing Wang, Hannu Salovaara and Tuula Sontag-Strohm
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