Browse Dept. of Food Science and Human Nutrition by Subject "pH treatment"
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Enhanced physicochemical and functional properties of pea (Pisum sativum) protein by pH-shifting and ultrasonication combined process (2015-07-24)In recent years, pea protein as a novel food ingredient has drawn increasing attention due to its high nutritional value, hypoallergenic, and low price. As an amphiphilic molecule, protein is known as a natural and bio-safe ...