A study highlights the complexity of the interactions between proteins and the polysaccharide matrix in dry-fractionated systems, and the need to optimise HPH conditions in order to enhance the value of pea proteins as a new food ingredient
A study highlights the complexity of the interactions between proteins and the polysaccharide matrix in dry-fractionated systems, and the need to optimise HPH conditions in order to enhance the value of pea proteins as a new food ingredient
