Jiajia Rao

Tailoring the structure-functionality and volatile properties of pea protein isolate by high-pressure homogenization: Impact of pass number and pressure.

Pea protein is increasingly used in food formulations due to its nutritional value and sustainability. However, its limited solubility, weak interfacial properties, and undesirable off-flavors remain major constraints for broader application. In this study, pea protein isolate (PPI) was subjected to multi-stage high-pr...