- Zhong-Qing Jiang, Jing Wang, Hannu Salovaara and Tuula Sontag-Strohm
- 2020
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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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Preparation and Characterization of Emulsion Gels - Download article
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Jiang Zhong-Qing
Preparation and characterization of emulsion gels from whole faba bean flour
Preparation and characterization of emulsion gels from whole faba bean flour
Posted: 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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- Jiang Zhong-QingPreparation and characterization of emulsion gels from whole faba bean flour
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