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Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

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Bibliographic Details
Published in:Legume Science
Format: Online Article RSS Article
Published: 2026
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container_title Legume Science
description
discipline_display Food and Food Industries
discipline_facet Food and Food Industries
format Online Article
RSS Article
genre Journal Article
id rss_article:71773
institution FRELIP
journal_source_facet Legume Science
publishDate 2026
publishDateSort 2026
record_format rss_article
spellingShingle Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety
Food and Food Industries
General
Food and Food Industries
sub_discipline_display General
sub_discipline_facet General
subject_display Food and Food Industries
General
Food and Food Industries
Food and Food Industries
General
Food and Food Industries
subject_facet Food and Food Industries
General
Food and Food Industries
title Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety
title_auth Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety
title_full Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety
title_fullStr Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety
title_full_unstemmed Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety
title_short Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety
title_sort improving meat analogues with pea proteins: a comprehensive review of applications, allergenicity, and safety
topic Food and Food Industries
General
Food and Food Industries
url https://onlinelibrary.wiley.com/doi/10.1002/leg3.70115?af=R