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Fermentation by lactic acid bacteria during pea protein isolation reduces undesirable flavors and changes techno-functional properties

author
statement of authorship
Aleksei Kaleda, Navratan Sharma, Kadi Jakobson, Irina Stulova, Sirli Rosenvald
source
publisher
journal volume number month
vol. 492, 1
year of publication
pages
art. 145380
url
ISSN
0308-8146
notes
Bibliogr.: 69 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
language
inglise
subject term
keyword
isothermal microcalorimetry
Lactic acid bacteria
pea protein
plant protein isolation
protein fermentation
protein techno-functional properties
sensory analysis
Kaleda, A., Sharma, N., Jakobson, K., Stulova, I., Rosenvald, S. Fermentation by lactic acid bacteria during pea protein isolation reduces undesirable flavors and changes techno-functional properties // Food Chemistry (2025) vol. 492, 1, art. 145380. https://doi.org/10.1016/j.foodchem.2025.145380