02155nam 22004453 450 991098338440332120241217080253.097810716427261071642723(MiAaPQ)EBC31837053(Au-PeEL)EBL31837053(CKB)37018347700041(BIP)119507062(BIP)116596347(EXLCZ)993701834770004120241217d2025 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierPlant-Based Proteins Production, Physicochemical, Functional, and Sensory Properties1st ed.New York, NY :Springer,2025.©2025.1 online resource (442 pages)Methods and Protocols in Food Science Series9781071642719 1071642715 This volumes provides a comprehensive guide to the research and development of plant-based proteins. Chapters coversprotocols and guidelines needed for plant-based protein research and development, from sourcing and processing to the analysis of the physical, chemical, functional, and sensory properties of these proteins. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Plant-based Proteins: Production, Physicochemical, Functional, and Sensory Properties aims to be a valuable resource for researchers, graduate students, product developers, and food industry professionals working in the field.  Methods and Protocols in Food Science Series613.282Li Yonghui1738322MiAaPQMiAaPQMiAaPQBOOK9910983384403321Plant-Based Proteins4316021UNINA