Physicochemical and functional properties of high-protein flour for lentil–rice meat analog nuggets

Food Chemistry 2026

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Authors: Álvaro Javier Pastrana-Pastrana, Raúl Rodríguez-Herrera, Claudia M. López-Badillo, Jesus Bravo, Sandra Cecilia Esparza-González, José Fernando Solanilla-Duque, Adriana Carolina Flores-Gallegos
DOI: 10.1016/j.foodchem.2026.149128
Cited by: 1
References: 82

Fields of Study & Subjects

Proteins in Food Systems Food composition and properties Food Industry and Aquatic Biology

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
514
Pages
149128–149128
Publication date
3 April 2026
Language
EN