This study investigates Solein protein powder (SPP) for its composition and techno-functional properties, comparing it to pea protein isolate (PPI). SPP had a lower fat content and higher dietary fibre, while matching the protein content of PPI. SPP met all indispensable amino acid requirements for adults over the age of three, as outlined by the FAO in 2013.
New APC paper in Food Res Int.
First author Caner Caliskan and colleagues examine how hydrogen-oxidising bacterial protein enables dairy-like yoghurt alternatives with moderate digestibility .
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