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2023•European Food Research and TechnologyRequires access

Impact of defatting methods on the physicochemical and functional properties of white lupin protein isolates

Paterne Nahimana, Andreea Diana Kerezsi, Gaoussou Karamoko, Hanaa Abdelmoumen, Christophe Blecker, Romdhane Karoui

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Key concepts: Defatting, Chemistry, Egg white, Solubility, Food science, Particle size, Chromatography, Biochemistry

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Impact of defatting methods on the physicochemical and functional properties of white lupin protein isolates — Research Paper | ScholarLens