Enhancing structural and functional properties of commercially available pea protein isolate for plant-based meat analogues using combined pH-Shift, high-intensity ultrasound, and heat treatments
Titel:
Enhancing structural and functional properties of commercially available pea protein isolate for plant-based meat analogues using combined pH-Shift, high-intensity ultrasound, and heat treatments
Auteur:
Tahir, Assam Bin Khalil, Anees Ahmed Gull, Hina Ali, Khubaib AlMasoud, Najla Alomar, Taghrid S. Aït-Kaddour, Abderrahmane Aadil, Rana Muhammad