Microbial stabilization of liquid protein concentrate using non-thermal technologies to mitigate process CO2 footprint and enhance protein functionality.

Food Science

1. Protein Functionality 100%
2. Pulsed Electric Field 50%
3. Pulsed Electric Field Treatment 25%
4. Conservation Techniques 25%
5. Biopolymer Denaturation 25%
6. Pea Protein 25%
7. Protein Intake 25%
8. Food Quality 25%
9. Consumer demand 25%
10. Shelf Life 25%
11. Protein-rich 25%
12. Sustainable Food Systems 25%