Improving flavor of pea protein using clean-label structural modifications and different pilot-scale processing techniques

To evaluate the potential of improving the flavor profile of pea protein isolate using enzymatic deamidation in the laboratory scale.

To scale up the best pH shifting flavor-masking method.

To evaluate the potential of improving the flavor profile and functional properties of pea protein isolate using pH shifting and flavor-masking at lab scale.

Life cycle analyses.

To scale up the best enzymatic deamidation process.