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Structural, physicochemical, and functional properties of white and blue lupin vicilin and legumin fractions

Stanley Chukwuejim1, Deepak Kadam1, Rotimi E Aluko1,2

  • 1Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.

Food Chemistry: X
|October 13, 2025
PubMed

Keywords:
EmulsionFoamingLeguminLupinProtein digestibilityProtein structureVicilin

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