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...

Full description

Bibliographic Details

Published in:	Current Research in Food Science
Main Authors:	Dan Li, Ying Ma, Alejandra Acevedo-Fani, Weihong Lu, Harjinder Singh, Aiqian Ye
Format:	Article
Language:	English
Published:	Elsevier 2025-01-01
Subjects:	Pea protein isolate Heat treatment Protein solubility Hydrolysis Gastric emptying Protein digestibility
Online Access:	http://www.sciencedirect.com/science/article/pii/S2665927125002047