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In terms of functionality, gels made from pea protein isolates are weaker than soybean protein isolates Bildstein, Lohmann, Hennigs, Krause, Hilz, 2008.Pea proteins are a better emulsifier and foaming agent at pH 7.0 compared to soy protein isolates Bildstein et al., 2008.Recent studies have shown that the functional properties of pea proteins can be improved by applying enzymatic ...
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