Potential of preparing meat analogue by functional dry and wet pea (Pisum sativum) protein isolate
Hongguang Zhu, Han-Qi Tang, Yongqiang Cheng, Zaigui Li, Li‐Tao Tong
Topics & Concepts
SativumIsoelectric pointChemistryPisumPea proteinDenaturation (fissile materials)ChromatographySolubilityPrecipitationFood scienceBiochemistryBiologyBotanyNuclear chemistryOrganic chemistryEnzymePhysicsMeteorologyProteins in Food SystemsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides