Production of mung bean protein isolates by isoelectric precipitation and ultrafiltration-diafiltration: impact on the composition, structural and techno-functional properties as well as in vitro digestibility

The techno-functional properties of plant-based protein ingredients are critical for developing food formulations and greatly depend on the production method. The physicochemical and techno-functional properties, as well as the in vitro digestibility, of mung bean protein isolates (MBPIs) produced b