Effect of pH on the functional behaviour of pea protein isolate-gum Arabic complexes

Food Research International

Volumn 43, Issue 2, 2010, Pages 489-495

  Liu, S ^a   Elmer, C ^a   Low, N H ^a   Nickerson, M T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Complex coacervation; Emulsification; Foaming; Gum Arabic; Pea protein isolate; Solubility

Indexed keywords

ACID TITRATION; COMPLEX COACERVATION; EFFECT OF PH; EMULSION STABILITY; FOAM EXPANSION; FOAM STABILITY; FOAMING PROPERTIES; GUM ARABIC; MIXED SYSTEMS; ONE-STEP METHODS; PEA PROTEINS; PH-SOLUBILITY;

ADHESIVES; BIOLOGICAL MATERIALS; BIOMOLECULES; COMPLEXATION; DISSOLUTION; EMULSIFICATION; GENETIC ALGORITHMS; PROTEINS; SOLUBILITY; SYSTEM STABILITY; TERNARY SYSTEMS;

PH EFFECTS;

ACACIA SENEGAL; PISUM SATIVUM;

EID: 75149117226     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.07.022     Document Type: Article

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