With an increasing offer, selecting the right protein can represent a bottleneck in new product development. Impacting many other properties (emulsifying, foaming...), protein solubility is essential to develop food formulations matching the current standards.
With an increasing offer, selecting the right protein can represent a bottleneck in new product development. Impacting many other properties (emulsifying, foaming…), protein solubility is essential to develop food formulations matching the current standards.
