Gels (Basel, Switzerland)
The Role of Ohmic Heating in Tailoring Pea Protein Functionality.
Zita Avelar, Luís Loureiro, Ana Catarina Leite, António A Vicente, Rui M Rodrigues
Published: 202610.3390/gels12010050
Abstract
Plant-derived proteins have been growing in interest for the design of innovative foods and ingredients following the trend of animal protein substitution. These proteins display interesting functional properties, including emulsifying, foaming, and…
Preview only. Read the full abstract at the source