Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties
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DOI: 10.1016/j.foodhyd.2020.105793
Abstract: Abstract In the light of changing nutritional trends and recommendations, yoghurt style gels from plant proteins are a promising way to incorporate relevant amounts of plant derived proteins into the diet. However, in order to… read more here.
Keywords: protein; protein fractions; pea protein; rheological properties ... See more keywords