Manipulating protein-protein interactions through high pressure and enzymatic combined treatments to tailor food properties
The demand for proteins is rising and alternatives to animal-based proteins are necessary, either for nutritional or environmental reasons. Plant-based proteins appear as an alternative, however, their techno-functional properties need improvement. High-pressure processing (HPP) is a non-thermal tec...
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| Formato: | doctoralThesis |
| Idioma: | eng |
| Publicado em: |
2021
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| Texto completo: | http://hdl.handle.net/10773/30420 |
| País: | Portugal |
| Oai: | oai:ria.ua.pt:10773/30420 |