Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate

Keyphrases

• Acid Taste 12%
• Aroma Attributes 12%
• Bitter Taste 12%
• Characteristic Aroma 12%
• Emulsifying Capacity 25%
• Fermentation 75%
• Foaming Capacity 25%
• Functional Properties 100%
• L. Plantarum 12%
• Lactic Acid Bacteria Strains 12%
• Lactobacillus Fermentum 12%
• Modification Methods 12%
• Molecular Weight Distribution 100%
• Pea Protein 12%
• Pea Protein Isolate 100%
• Pisum Sativum 12%
• Protein Foam 12%
• Protein Fractions 25%
• Protein Solubility 37%
• Reduced Protein 12%
• Retronasal Aroma 12%
• Salt Taste 12%
• Sensory Profile 100%
• Suitable Method 12%

Food Science

• Aroma Attributes 12%
• Bitter Taste 12%
• Emulsifying Capacity 25%
• Foaming Capacity 25%
• Lactic Acid Bacteria 12%
• Pea 12%
• Pea Protein 12%
• Pea Protein Isolate 100%
• Protein Fractions 25%
• Protein Solubility 37%
• Saltiness 12%
• Sensation of Taste 25%
• Sensory Profile 100%

Agricultural and Biological Sciences

• Emulsifying 20%
• Lactic Acid Bacterium 10%
• Pea 100%