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Ruiya Bao

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Articles

Aroma, Flavor, and Textural Drivers of Acceptance in Unflavored Pea Protein Isolates

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By Min Kim, Ruiya Bao, Julie Peterson
| Wiley Online Library Verified
1 Introduction Plant-based protein sources are gaining popularity mainly due to their health benefits (Lin et al. 2015; Malik et al. 2016) and sustainability (Pimentel and Pimentel 2003). Among various plant-based protein options, pea protein has attracted the attention of the industry and is rapidly growing and expected to become one of the most used plant-protein sources (Shanthakumar et al. 2022). Pea contains 21.2%–32.9% protein (Dahl et al.
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