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: 2021-08-17T12:42:02.481Z
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

doi:10.17632/43x3c9f6bs.1

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

Published: 17 August 2021| Version 1 | DOI: 10.17632/43x3c9f6bs.1

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

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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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