2021peer-reviewed87 citations
High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins
Sofia Melchior, Martina Moretton, Sonia Calligaris, Lara Manzocco, Maria Cristina Nicoli
Food and Bioproducts Processing
Concepts
Pea proteinHomogenization (climate)RheologySolubilityChemistryChemical engineeringIngredient