Modification of Pea Protein by pH-shifting Method and Its Impact on Functional Properties of Starch
Pea protein has broad market prospects due to its low cost, low fat content, absence of animal cholesterol and low allergenicity. However, its poor solubility limits its application. This paper employs the pH-shifting method to modify pea protein and explores the impact of the optimized modified pe...
| الحاوية / القاعدة: | Liang you shipin ke-ji |
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| المؤلفون الرئيسيون: | , , , , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Academy of National Food and Strategic Reserves Administration
2025-05-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250316 |