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Influence of High-Intensity Ultrasound on Characteristics and Bioaccessibility of Pea Protein in Fiber-Enriched Suspensions

Pea protein is of high interest for the food industry owing to its low allergenicity and high nutritional value. However, it often exhibits poor functionality, such as low solubility. The presence of dietary fiber in food products is beneficial for human health but may decrease the bioaccessibility...

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Detalles Bibliográficos
Autores principales:	Kalla-Bertholdt, Ann-Marie, Baier, Anne Kathrin, Rauh, Cornelia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487063/ https://www.ncbi.nlm.nih.gov/pubmed/37685093 http://dx.doi.org/10.3390/foods12173160

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