Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments

The fava bean protein isolate (FBPI) holds promise as a sustainable plant-based protein ingredient. However, native FBPIs exhibit limited functionality, including unsuitable emulsifying activities and a low solubility at a neutral pH, restricting their applications. This study is focused on the effe...

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Bibliographic Details

Published in:	Foods
Main Authors:	Saqib Gulzar, Olga Martín-Belloso, Robert Soliva-Fortuny
Format:	Article
Language:	English
Published:	MDPI AG 2024-01-01
Subjects:	ultrasonication pulsed electric fields fava bean protein isolate protein functionality plant-based proteins
Online Access:	https://www.mdpi.com/2304-8158/13/3/376