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Cultivar selection and processing methods are crucial tools for tailoring the physico-chemical properties and functionality of pea (Pisum sativum L.) protein ingredients.

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Title: Cultivar selection and processing methods are crucial tools for tailoring the physico-chemical properties and functionality of pea (Pisum sativum L.) protein ingredients.
Authors: Foley JD; Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark., Czaja TP; Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark., Rieckmann MM; Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871, Frederiksberg C, Denmark., Dervishi M; Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871, Frederiksberg C, Denmark., Engelsen SB; Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark., Laursen KH; Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871, Frederiksberg C, Denmark., Bononad-Olmo A; Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark., Bredie WLP; Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark., Orlien V; Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark.
Source: Current research in food science [Curr Res Food Sci] 2025 Oct 10; Vol. 11, pp. 101218. Date of Electronic Publication: 2025 Oct 10 (Print Publication: 2025).
Publication Type: Journal Article
Journal Info: Publisher: Elsevier B.V Country of Publication: Netherlands NLM ID: 101771059 Publication Model: eCollection Cited Medium: Internet ISSN: 2665-9271 (Electronic) Linking ISSN: 26659271 NLM ISO Abbreviation: Curr Res Food Sci Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:2665-9271
DOI:10.1016/j.crfs.2025.101218