High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins
Sofia Melchior, Martina Moretton, Sonia Calligaris, Lara Manzocco, Maria Cristina Nicoli
Topics & Concepts
Pea proteinHomogenization (climate)RheologySolubilityChemistryChemical engineeringIngredientMaterials scienceFood scienceChromatographyOrganic chemistryComposite materialBiologyEngineeringBiodiversityEcologyProteins in Food SystemsMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods