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Exploring Camellia oleifera Abel seed cake as sustainable source of protein for food applications: A review

Abel Wend-Soo Zongo1, Chengyu Jin2, Ningxiang Yu3

  • 1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China; Center for Research in Biological Sciences, Food and Nutrition, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021 Ouagadougou 03, Burkina Faso.

Food Chemistry
|January 1, 2025
PubMed

Keywords:
Camellia oleifera cakeFood systemFunctionalityModificationPlant-based protein

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