1. Home
  2. Food–Chem–Bio industry processes
  3. Agrifood industry/sector ?
  4. Pea proteins : structure, extraction and functionalities

  5. Conclusion

Article | REF: F6040 V1

Pea proteins : structure, extraction and functionalities

Author: Rémi SAUREL

Publication date: March 10, 2020, Review date: September 2, 2020

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!

Français

5. Conclusion

To compete fully with animal proteins, pea proteins with improved functional, nutritional and organoleptic properties are needed. In the future, the development of pea-based protein ingredients can benefit from technological advances such as genetic selection, germination and fermentation treatments, as well as improved control of protein fractionation to offer protein isolates with targeted functionality.

SCROLL TO TOP
You do not have access to this resource.

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!

The Ultimate Scientific and Technical Reference

A Comprehensive Knowledge Base, with over 1,200 authors and 100 scientific advisors
+ More than 10,000 articles and 1,000 how-to sheets, over 800 new or updated articles every year
From design to prototyping, right through to industrialization, the reference for securing the development of your industrial projects

This article is included in

Agrifood industry/sector ?

This offer includes:

Knowledge Base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

Practical Path

Operational and didactic, to guarantee the acquisition of transversal skills

Doc & Quiz

Interactive articles with quizzes, for constructive reading

Subscribe now!

Ongoing reading
Conclusion
Outline