Nor were the changes in protein structure particularly shocking or surprising ... This protein inhibitor works by suppressing the activity of pea weevil α-amylase, an enzyme required by the ...

Compared with pea protein mixed just with distilled water, the PAMB-treated gels had better structure retention and resistance to deformation, and were more stable during storage after printing ...

To improve the pea protein concentrate's foaming properties ... This makes it possible to functionalize the protein structure on a targeted basis, tailoring its foaming capabilities.