Unravelling the impact of ohmic heating on commercial pea protein structure
Zita Avelar, Jorge A. Saraiva, António A. Vicente, Rui M. Rodrigues
Topics & Concepts
SolubilityChemistryFood industryPea proteinPeptideDissociation (chemistry)Food productsFood proteinProtein structureHigh proteinHydrolysisNanotechnologyBiophysicsFood scienceBiochemistryMaterials scienceOrganic chemistryBiologyProteins in Food SystemsMicrobial Inactivation MethodsMeat and Animal Product Quality