Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate

Published 2020 View Full Article

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Title
Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate
Authors
Keywords
Plant protein, Beany flavor, Pea protein isolate, Alkaline pH, Solubility, Lipoxygenase
Journal
FOOD RESEARCH INTERNATIONAL
Volume 131, Issue -, Pages 109045
Publisher
Elsevier BV
Online
2020-01-29
DOI
10.1016/j.foodres.2020.109045

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