Sustainable recovery of residual proteins from tofu whey by coupling nanofiltration with electromembrane processes and functional properties of resulting protein fractions
Despite the residual proteins in tofu whey fractions being predominantly small (under 1000 Da), they exhibited comparable, and in some cases even superior, functionality to commercial soy protein isolates composed of 7S and 11S.
Authors
- Marie-Ève Langevin (ORCID: https://orcid.org/0009-0009-0195-4221)
- Laurent Bazinet (ORCID: https://orcid.org/0000-0002-6818-3558)
- Rosie Deschênes Gagnon
- Florence Lutin
Institutions
- PROTEO (CA)
- Laboratoire Saint Martin (FR)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1039/d5fb00202h
- Citations
- 1
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 1.16
Funders
- Université Laval
- Natural Sciences and Engineering Research Council of Canada