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- W3036577921 endingPage "1876" @default.
- W3036577921 startingPage "1835" @default.
- W3036577921 abstract "In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high-quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water- and oil-holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry." @default.
- W3036577921 created "2020-06-25" @default.
- W3036577921 creator A5004695814 @default.
- W3036577921 creator A5019919493 @default.
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- W3036577921 creator A5056734931 @default.
- W3036577921 creator A5084426650 @default.
- W3036577921 date "2020-06-22" @default.
- W3036577921 modified "2023-10-11" @default.
- W3036577921 title "The health benefits, functional properties, modifications, and applications of pea ( <i>Pisum sativum</i> L.) protein: Current status, challenges, and perspectives" @default.
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