Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate

Autor: García Arteaga, Verónica, Leffler, Sophia, Muranyi, Isabel, Eisner, Peter, Schweiggert-Weisz, Ute

Publikováno v: In Current Research in Food Science 2021 4:1-10

Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate.

Autor: García Arteaga V; Fraunhofer Institute for Process Engineering and Packaging IVV, Germany.; Center of Life and Food Sciences Weihenstephan, Technical University of Munich, Germany., Leffler S; Fraunhofer Institute for Process Engineering and Packaging IVV, Germany., Muranyi I; Fraunhofer Institute for Process Engineering and Packaging IVV, Germany., Eisner P; Fraunhofer Institute for Process Engineering and Packaging IVV, Germany.; ZIEL - Institute for Food & Health, Technical University of Munich, Germany.; Steinbeis-Hochschule, School of Technology and Engineering, Germany., Schweiggert-Weisz U; Fraunhofer Institute for Process Engineering and Packaging IVV, Germany.

Publikováno v: Current research in food science [Curr Res Food Sci] 2020 Dec 13; Vol. 4, pp. 1-10. Date of Electronic Publication: 2020 Dec 13 (Print Publication: 2021).