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Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties

Martina Klost, Gerard Giménez-Ribes, Stephan Drusch

2020Food Hydrocolloids102 citationsDOI

Topics & Concepts

VicilinLeguminPea proteinChemistryHydrolysisRheologyHydrolysateFermentationBiochemistryChromatographyStorage proteinMaterials scienceComposite materialGeneProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties
Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties | Litcius