Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction
Sheliang Zhao, Ying Huang, David Julian McClements, Xuebo Liu, Pengjie Wang, Fuguo Liu
Topics & Concepts
Maillard reactionHomogenization (climate)ChemistrySolubilityBioavailabilityAntioxidantConjugateUltrasoundPea proteinChromatographyFood scienceChemical engineeringBiochemistryOrganic chemistryEngineeringBioinformaticsPhysicsBiologyMathematical analysisBiodiversityAcousticsEcologyMathematicsProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties