Evaluation of the protein profile and emulsifying properties of legume wastewater as emulsifier in circular food applications

Written By Fiona Bellinger

Zhang, Y., Kim, E. H.-J., & Serventi, L. (2024). Evaluation of the protein profile and emulsifying properties of legume wastewater as emulsifier in circular food applications. LWT, 202. https://doi.org/10.1016/j.lwt.2024.116320

Fiona Bellinger
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Do consumers care about environmentally sustainable attributes along the food supply chain? —A systematic literature review