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Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction

EngineeringHigh-pressure HomogenizationPea Protein FunctionalityUltrasound-assisted Maillard ReactionBiochemical EngineeringGenetic EngineeringBiotechnologyAlternative Protein SourceProtein EngineeringFood EngineeringFood ProcessingFood TechnologyBiomolecular EngineeringHealth Sciences