Sensory Properties and Aroma Compound Profiles of Pea Protein Isolates in Relation to High Hydrostatic Pressure and High‐Pressure Homogenization Treatments

Lea Friedrich, Christina Hopf, Laura Scheuer, Pauline Fauquet, Gina Zeh

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DOI: 10.1002/fsn3.71889
Published: 2026-05-27
Container: Food Science & Nutrition
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.71889,
  title = {Sensory Properties and Aroma Compound Profiles of Pea Protein Isolates in Relation to High Hydrostatic Pressure and High‐Pressure Homogenization Treatments},
  author = {Lea Friedrich and Christina Hopf and Laura Scheuer and Pauline Fauquet and Gina Zeh},
  year = {2026},
  journal = {Food Science \&amp; Nutrition},
  doi = {10.1002/fsn3.71889},
  url = {https://doi.org/10.1002/fsn3.71889}
}

RIS

TY  - JOUR
TI  - Sensory Properties and Aroma Compound Profiles of Pea Protein Isolates in Relation to High Hydrostatic Pressure and High‐Pressure Homogenization Treatments
AU  - Lea Friedrich
AU  - Christina Hopf
AU  - Laura Scheuer
AU  - Pauline Fauquet
AU  - Gina Zeh
PY  - 2026
JO  - Food Science &amp; Nutrition
DO  - 10.1002/fsn3.71889
UR  - https://doi.org/10.1002/fsn3.71889
ER  -

APA

Friedrich, L., Hopf, C., Scheuer, L., Fauquet, P., & Zeh, G. (2026). Sensory Properties and Aroma Compound Profiles of Pea Protein Isolates in Relation to High Hydrostatic Pressure and High‐Pressure Homogenization Treatments. Food Science & Nutrition. https://doi.org/10.1002/fsn3.71889

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crossref · retrieved 2026-09-25T04:43:54.038Z