Open access
Aug 2026
Combined Effect of High-Pressure Homogenization and pH on the Techno-Functional Properties of a Commercial Pea Protein Concentrate
Low dispersibility and colloidal instability limit the application of commercial pea protein concentrates in liquid food systems. This study investigates the effect of high-pressure homogenization (HPH) followed by pH modulation on the techno-functional properties (soluble fraction, particle size, colloidal stability,...
Demetrio Javier Aponte-Elera, Florencia Sabena, Fernando A. Bellesi et al.
· Plant Foods for Human Nutrit... · 0 citations