Optimising Enzymatic Cross-Linking: Impact on Physicochemical and Functional Properties of Lupin Flour and Soy Protein Isolate.

Foods · 2025 · PMC12155482 · PMID 40509504

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a decreasing trendno p-value reported

Conversely, LR-treated samples at 20 °C for 20 h exhibited a decreasing trend, with foaming stability dropping from 25.55% (LS-CT-20H-20C) to 12.33% (LS-LR-20H-20C) and 16.53% (LS-LR-FeA-20H-20C).

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