Combined Effects of Isolation Temperature and Ph on Functionality and Beany Flavor of Pea Protein Isolates for Meat Analogue Applications.
FOOD CHEMISTRY（2023）
Key words
Plant protein,Pea protein isolate,Functional properties,Rheology,Texture,Beany flavor,Extrusion,Meat analogues
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined