Modulating Digestibility and Mitigating Beany Flavor of Pea Protein

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Reviews International Pub Date : 2024-05-07 DOI:10.1080/87559129.2024.2346329
Yanyan Lao, Qianyu Ye, Yong Wang, Cordelia Selomulya
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引用次数: 0

Abstract

Pea (Pisum sativum) protein, as a pulse protein second only to soy protein, has shown increasing popularity in the plant-based food market. Numerous studies have shown the desirable techno-function...
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调节豌豆蛋白的消化率并减轻豆腥味
豌豆(Pisum sativum)蛋白作为一种仅次于大豆蛋白的脉冲蛋白,在植物性食品市场上越来越受欢迎。大量研究表明,豌豆蛋白具有理想的技术功能...
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来源期刊
Food Reviews International
Food Reviews International 工程技术-食品科技
CiteScore
11.50
自引率
1.70%
发文量
127
审稿时长
>24 weeks
期刊介绍: Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists
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