- Article
Effect of Enzymatic Hydrolysis on Solubility and Emulsifying Properties of Lupin Proteins (Lupinus luteus)
- Mauricio Opazo-Navarrete,
- César Burgos-Díaz,
- Karla A. Garrido-Miranda and
- Sergio Acuña-Nelson
Solubility and emulsifying properties are important functional properties associated with proteins. However, many plant proteins have lower techno-functional properties, which limit their functional performance in many formulations. Therefore, the ob...

