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Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates

Katharina Schlegel1,2, Anika Leidigkeit2, Peter Eisner2,3

  • 1Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, 91054 Erlangen, Germany.

Foods (Basel, Switzerland)
|December 19, 2019
PubMed

Keywords:
SDS-PAGEaroma profileemulsifying capacityfermentationfoamlactobacterialupinplant proteinsolubilitytechno-functional properties

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