Pea fractionation into functional ingredients: A structural perspective
In this thesis the process of yellow pea from structured seed to structured product was investigated. New
milder fractionation methods are of interest to produce novel functional food ingredients with lower impact
on the raw material and the environment. The narrative in this thesis is driven by the structure of the raw
material before mild fractionation, the structure remaining in the mild fractions, and the structure when
reassembling the fractions into food matrices. The aim is to understand how interactions between the
different components, in dry and wet state, influence the efficiency of the process as well as the functional
properties of the fractions.