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Exploring Techno-Functional Properties of Brazil Nut (Bertholletia excelsa) Proteins: A Potential Ingredient for the

Jessica da Silva Matos1, Juliana Eloy Granato Costa1, Paula Zambe Azevedo1

  • 1LaCBio/LHMA, Laboratory of Natural Pigments and Bioactives / Laboratory of Industrial Hygiene and Food Microbiology, Department of Food Technology, Federal University of Viçosa, Viçosa, 36570-900, Brazil.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
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PubMed

Keywords:
Brazilian protein sourceEmulsion stabilityHigh hydrophobicity

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