Improvement of digestibility and rheological properties of PEF extracted stinging nettle (Urtica dioica L.) protein powder through ultrasonication and encapsulation by spray drying

Publikationsart: Konferenzbeiträge
Titel: Improvement of digestibility and rheological properties of PEF extracted stinging nettle (Urtica dioica L.) protein powder through ultrasonication and encapsulation by spray drying
Medien: European Federation of Food Science and Technology (EFFoST) Conference
Autoren: Patricia Maag , Simon Dirr
Veröffentlichungsdatum: 01.11.2021
Projekttitel: Entwicklung eines fermentierten Proteingetränks mittels pulsed electric fields und enzymatischer bzw. fermentativer Extraktion gewonnenem Brennnesselprotein (aus Urtica dioica L.) mit einzigartigem Nährstoffprofil (ProgUrt)
Zitation: Maag, Patricia; Dirr, Simon (2021): Improvement of digestibility and rheological properties of PEF extracted stinging nettle (Urtica dioica L.) protein powder through ultrasonication and encapsulation by spray drying. European Federation of Food Science and Technology (EFFoST) Conference .