Process-induced structural changes in proteins of quinoa and the impact thereof on their functionalities KU Leuven
The pseudo-cereal quinoa (Chenopodium quinoa Willd.) has been cultivated for thousands of years in the Andean region. Over the past decade, it has gained interest in Western countries as nutritious gluten-free alternative for wheat in cereal-based food products. Furthermore, its protein has a well-balanced amino acid composition and is an excellent plant-based alternative for animal proteins rich in albumins and globulins.
The ...