调节豌豆蛋白的消化率并减轻豆腥味

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2024-05-07 DOI:10.1080/87559129.2024.2346329

Yanyan Lao, Qianyu Ye, Yong Wang, Cordelia Selomulya

引用次数: 0

摘要

豌豆（Pisum sativum）蛋白作为一种仅次于大豆蛋白的脉冲蛋白，在植物性食品市场上越来越受欢迎。大量研究表明，豌豆蛋白具有理想的技术功能...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Modulating Digestibility and Mitigating Beany Flavor of Pea Protein

Pea (Pisum sativum) protein, as a pulse protein second only to soy protein, has shown increasing popularity in the plant-based food market. Numerous studies have shown the desirable techno-function...

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来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists