Open access
Sep 2026
Effect of enzyme-assisted hydrolysis on functional properties of faba bean and oat protein emulsions for fermented dairy alternatives
This study investigated the enzymatic hydrolysis of oat and faba bean protein mixtures and their application in plant-based yogurt analogues. Various process conditions, ingredient ratios, and enzyme treatments were evaluated to optimize protein solubility, emulsion stability, and fermentation performance. Protease tre...
Johanna Östlund, Elin Wedin Kvick, Joshua J. Mayers et al.
· Agricultural and Food Scienc... · 0 citations