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This study investigates the techno-functional and rheological properties of protein isolates from two Australian lupin species, focusing on how processing conditions like drying and pasteurization affect their functionality. The results indicate that while processing impacts solubility, it has limited effects on other functional properties such as foaming and emulsification. Varietal differences in protein composition significantly influence the functionality of the isolates, particularly in gelation charac

Author

Marco Antonio Solis

Language

EN