Composition, physicochemical properties of pea protein and its application in functional foods

Critical Reviews in Food Science and Nutrition

Volumn 60, Issue 15, 2020, Pages 2593-2605

  Lu, Z X ^a   He, J F ^b   Zhang, Y C ^a   Bing, D J ^c  

^a LETHBRIDGE RESEARCH CENTRE   (Canada)

^b Institute of Animal Nutrition and Feed   (China)

^c LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

composition; functional food; Pea; physicochemical property; protein

Indexed keywords

AMINO ACIDS; CHEMICAL ANALYSIS; FUNCTIONAL FOOD; PHYSICOCHEMICAL PROPERTIES;

FOOD APPLICATIONS; FUNCTIONAL INGREDIENT; NUTRITIONAL VALUE; PHYSICAL AND CHEMICAL PROPERTIES; PROCESSING CONDITION; RHEOLOGICAL CHARACTERISTICS; STORAGE PROTEINS; SURFACE CHARACTERISTICS;

PROTEINS;

GLOBULIN;

ANIMAL; CHEMISTRY; FUNCTIONAL FOOD; HUMAN; PEA; PLANT SEED;

ANIMALS; FUNCTIONAL FOOD; GLOBULINS; HUMANS; PEA PROTEINS; PEAS; SEEDS;

EID: 85070978069     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2019.1651248     Document Type: Review

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