| Autor: |
Arzami, Anis N., de Carvalho, Danila Morais, Vilaplana, Francisco, Stoddard, Frederick L., Mikkonen, Kirsi S. |
| Zdroj: |
Future Foods; December 2022, Vol. 6 Issue: 1 |
| Abstrakt: |
•Lupin is a promising meat alternative due to its high fibre and protein content.•Chemical structure of lupin fibre fraction was determined.•Whole seed lupin flour in suspension and emulsion were physically characterized.•The lupin fibre structure has a linear and unbranched (homogalacturonan) region.•Stable oil-in-water emulsion can be produced from the flour of whole lupin seeds. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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