HIGHLIGHTS
- who: Mehrsa Emkani and collaborators from the (UNIVERSITY) have published the paper: Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties, in the Journal: Foods 2021, 10, 549. of /2021/
- what: The aim of this work was to explore an alternative method based alkaline extraction/isoelectric precipitation (AEIEP) resulting in globulin-rich and residual albumin-rich fractions. Taking into account the positive effects of LAB fermentation on the legume properties and the drop in pH due to lactic acid formation, the aim of this study was to explore an alternative . . .
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