Functionality Enhancement of Pea Protein Powder via High-Intensity Ultrasound: Screening in-vitro Digestion, o/w Emulsion Properties and Testing in Gluten-Free Bread
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-023-01087-1.pdf
Reference29 articles.
1. Ma KK, Greis M, Lu J et al (2022) Functional performance of plant proteins. Foods 11(4):1–23. https://doi.org/10.3390/foods11040594
2. Pedrosa MM, Varela A, Domínguez-timón F et al (2020) Comparison of bioactive compounds content and techno-functional properties of pea and bean flours and their protein isolates. Plant Foods Hum Nutr 75:642–650
3. FAOSTAT (2023) Production quantities of green pea by country. https://www.fao.org/faostat/en/#data/QCL/visualize
4. Xiong T, Xiong W, Ge M et al (2018) Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate. Food Res Int 109:260–267. https://doi.org/10.1016/j.foodres.2018.04.044
5. Shanthakumar P, Klepacka J, Bains A et al (2022) The current situation of pea protein and its application in the food industry. Molecules 27:1–29. https://doi.org/10.3390/molecules27165354
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