Improving functional properties of pea protein through "green" modifications using enzymes and polysaccharides.
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DOI: 10.1016/j.foodchem.2022.132687
Abstract: Pea proteins have gained significant interest in recent years. The objective of this study was to enhance pea protein functional properties through enzymatic and/or conjugation modifications and understand the physicochemical properties of the modified proteins.… read more here.
Keywords: pea proteins; pea protein; improving functional; protein ... See more keywords