Heat-induced modifications of pea protein: Implications for solubility and digestion behaviour
Plant proteins have become increasingly desirable due to their sustainability and proposed health benefits. This study initially examined the effects of heat treatment on the solubility of pea protein (PP) in a 3 % (w/w) protein solution, applying heat from 65 °C to 95 °C for varying durations acros...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125002047 |
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