Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties

Although pea protein has been widely explored, its consumption is still limited by undesirable sensory characteristics and low solubility. All these properties can be modified during protein extraction process. Besides, previous studies showed that lactic acid bacteria (LAB) have a positive effect o...

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Detalles Bibliográficos
Autores principales: Emkani, Mehrsa, Oliete, Bonastre, Saurel, Rémi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001262/
https://www.ncbi.nlm.nih.gov/pubmed/33800873
http://dx.doi.org/10.3390/foods10030549

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001262/
https://www.ncbi.nlm.nih.gov/pubmed/33800873
http://dx.doi.org/10.3390/foods10030549

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