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For recovering potato protein from the wastewater by foam separation, Weijenberg and Mulder (1978) investigated the gasâliquid interfacial adsorption of the protein in the liquid phase as a function of potato protein concentration, temperature, pH and sodium chloride addition.
And now pea protein and pea protein isolates are being used to replace eggs, soy and dairy in a range of products, including pasta, crackers, salad dressing, cereal, smoothies and even (shocker!) brownies. OK, so peas are a relatively cheap, easily renewable plant-based source of protein.