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Effects of high-temperature treatment on in vitro protein digestibility and protein profiles of pea ingredients obtained from wet and dry fractionation

Patrícia Duque-Estrada; Bo Markussen; Maarten Schutyser; Atze Jan van der Goot; Jens Christian Sørensen; Keld Ejdrup Markedal; René Lametsch; Iben Lykke Petersen
Food Chemistry · Vol. 514 · pp. 149181 · 2026
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Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-06-01
Publication Year2026
Volume514
Pages149181
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.149181
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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