Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Granada, Spain.

Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and he...

Published in Comprehensive Reviews in Food Science and Food Safety

Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent nonanimal protein source with high-protein content. Legume species are distributed in a wide range of ecological conditions, including regions with drou...