Structure and function of pea, lentil and faba bean proteins treated by high pressure processing and heat treatment
Alexandra E. Hall, Carmen I. Moraru
Topics & Concepts
SolubilityDifferential scanning calorimetryChemistryPea proteinRheologyFood scienceChromatographyMaterials scienceOrganic chemistryComposite materialPhysicsThermodynamicsProteins in Food SystemsMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods