Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review
Seyed Mohammad Taghi Gharibzahedi, Brennan Smith
Topics & Concepts
LegumeFood scienceHydrostatic pressureChemistryAntioxidantEmulsionPea proteinHydrolysateBioprocessProtein digestibilityBioavailabilityCanolaHydrolysisBiochemistryBiologyBotanyPhysicsBioinformaticsPaleontologyThermodynamicsProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesPhytase and its Applications