Application of Ultrasound-Ultrafiltration-Assisted alkaline isoelectric precipitation (UUAAIP) technique for producing alfalfa protein isolate for human consumption: Optimization, comparison, physicochemical, and functional properties

Published 2019 View Full Article

Authors

Keywords

Alfalfa protein, Human consumption, Functional properties, Optimization, Saponin

Journal

FOOD RESEARCH INTERNATIONAL

Volume 130, Issue -, Pages 108907

Publisher

Elsevier BV

Online

2019-12-18

DOI

10.1016/j.foodres.2019.108907

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