Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Potential Allergens, Functional Properties and Sensory Profile

Name: Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Potential Allergens, Functional Properties and Sensory Profile
Creator: Verónica García Arteaga
Published: 2021-11-08T12:55:09.820Z
Keywords: Gel Electrophoresis, Enzymatic Process, Sensory Evaluation of Food Products, Food Allergen, Protein Hydrolysis, Chemical Composition of Food, Food Technology, Food Fermentation

García Arteaga, Verónica; Demand, Victoria; Strube, Andrea; Muranyi, Isabel; Schweiggert-Weisz, Ute; Eisner, Peter; Kern, Karoline; Szardenings, Michael

doi:10.17632/43x3c9f6bs.2

Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Potential Allergens, Functional Properties and Sensory Profile

Published: 8 November 2021| Version 2 | DOI: 10.17632/43x3c9f6bs.2

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Verónica García Arteaga, Victoria Demand, Andrea Strube, Isabel Muranyi, Ute Schweiggert-Weisz, Peter Eisner, Karoline Kern, Michael Szardenings

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Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Potential Allergens, Functional Properties and Sensory Profile

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