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Published on: November 9, 2016

Calcium-based pH-shift processing for production of low sodium pea protein isolates - Impact on yields, composition,

Joshua J Mayers1, Astrid Ahlinder1, Clarisse Bruel2

  • 1RISE Research Institutes of Sweden, Department of Food Research and Innovation, Sweden.

Food Chemistry
|July 29, 2026
PubMed

Keywords:
Ingredient functionalityLife-cycle assessmentLow sodiumPea protein isolatepH-shift

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