Aroma, Flavor, and Textural Drivers of Acceptance in Unflavored Pea Protein Isolates.

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Bibliographic Details
Title: Aroma, Flavor, and Textural Drivers of Acceptance in Unflavored Pea Protein Isolates.
Authors: Kim MS; Department of Food Science & Technology, The Ohio State University, Columbus, Ohio, USA., Bao R; Department of Food Science & Technology, The Ohio State University, Columbus, Ohio, USA., Peterson J; Department of Food Science & Technology, The Ohio State University, Columbus, Ohio, USA., Camacho ET; Department of Food Science & Technology, The Ohio State University, Columbus, Ohio, USA., Soldavini A; Department of Food Science & Technology, The Ohio State University, Columbus, Ohio, USA., Peterson DG; Department of Food Science & Technology, The Ohio State University, Columbus, Ohio, USA., Simons CT; Department of Food Science & Technology, The Ohio State University, Columbus, Ohio, USA.
Source: Journal of food science [J Food Sci] 2026 Feb; Vol. 91 (2), pp. e70925.
Publication Type: Journal Article
Journal Info: Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1750-3841
DOI:10.1111/1750-3841.70925