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Palabras clave – provistas por la editorial

enzymatic hydrolysis; fermentation; lupin protein; functional properties; sensory profile; lupin allergy; lup an 1; plant protein; secalin; rye prolamin; protein acylation; capric acid; emulsifying agent; foaming agent; atomic force microscope; circular dichroism; phytic acid; green extraction; soybean proteins; soybean okara; pea (Pisum sativum L.); spray-dry; protein characterization; pea allergens; canola; protein solubility; dietary fiber; starch gelatinization; extrusion; expansion; biopolymers; closed-cavity rheometer; BSG; fibre fortification; glycaemic index; bread dough quality; gluten network; nutritional value; brewers’ spent grain; barley protein; by-product valorisation; brewing waste; food ingredient; n/a