The impact of newly produced protein and dietary fiber rich fractions of yellow pea (Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets
Keywords: PPI; pea protein isolate; PF; pea fiber rich fraction; PPI-PF blend; pea protein isolate and pea fiber blend; SE-HPLC; size exclusion-high performance liquid chromatography; SAXS; small angle X-ray scattering; SFE; supercritical fluid extraction; H2SO4; s