Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes

Publication date: Available online 29 April 2021Source: Food HydrocolloidsAuthor(s): Signe H. Nissen, Jesper M. Schmidt, Sandra Gregersen, Marianne Hammershøj, Anders H. Møller, Marianne Danielsen, Lene Stødkilde, Caroline Nebel, Trine K. Dalsgaard

Source: Food Hydrocolloids - April 29, 2021 Category: Food Science Source Type: research