The effect of purification processes on the composition and functionality of mild to highly purified yellow pea fractions

Kornet, C. (Speaker), Venema, P. (Contributor), van der Goot, A. J. (Contributor), Meinders, M. B. J. (Contributor), van der Linden, E. (Contributor)

Activity: Talk or presentationOral presentation

Period10 Jul 2019
Held at8th International Symposium on "Delivery of Functionality in Complex Food Systems"
Event typeConference
LocationPorto, Portugal
Degree of RecognitionInternational

Keywords

  • Plant proteins
  • Functionality
  • Composition
  • Yellow pea
  • Mild processing