3. Functional properties of pea proteins
In addition to their role as a macronutrient, pea proteins, like many other proteins, have functional abilities that contribute to the structure of certain foods. For example, proteins are commonly used to form gels, emulsions and foams. In general, these properties are fairly closely correlated with protein solubility. These so-called techno-functional properties are based on protein structure, aggregation state and physico-chemical environment
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Functional properties of pea proteins
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