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Can protein functionalities be enhanced by high-pressure homogenization? - A study on functional properties of lupin proteins
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2011
Journal Article
Titel
Can protein functionalities be enhanced by high-pressure homogenization? - A study on functional properties of lupin proteins
Author(s)
Bader, Stephanie
Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV
Bez, Jürgen
Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV
Eisner, Peter
Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV
Zeitschrift
Procedia food science
Konferenz
International Congress on Engineering and Food (ICEF) 2011
DOI
10.1016/j.profoo.2011.09.201
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Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV