Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties

Although pea protein has been widely explored, its consumption is still limited by undesirable sensory characteristics and low solubility. All these properties can be modified during protein extraction process. Besides, previous studies showed that lactic acid bacteria (LAB) have a positive effect o...

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Bibliographic Details
Published in:	Foods
Main Authors:	Mehrsa Emkani, Bonastre Oliete, Rémi Saurel
Format:	Article
Language:	English
Published:	MDPI AG 2021-03-01
Subjects:	pea protein alkaline solubilization/isoelectric precipitation extraction lactic acid fermentation thermal properties
Online Access:	https://www.mdpi.com/2304-8158/10/3/549

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