Osama M. Maklad

Novel Microparticulation of Pea Protein: Structural Transformation, Enhanced Gelation, Dispersion Stability, and Off‐Taste Masking

ABSTRACT Pea protein isolate (PPI) suffers from poor solubility, weak gel‐forming ability, and undesirable sensory attributes that limit its wider adoption in plant‐based food products. This study reports a novel three‐stage process for producing plant protein microparticulate by...