Publication | Closed Access

The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate

EngineeringBiochemistryNatural SciencesLentil Protein IsolateBiochemical EngineeringBiotechnologyAlternative Protein SourceProtein EngineeringFood EngineeringEnzymatic ModificationBiomolecular EngineeringLimited Enzymatic HydrolysisProtein Purification