Gelation properties of salt-extracted pea protein isolate induced by heat treatment: Effect of heating and cooling rate

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 1011-1016

  Sun, Xiang Dong ^a   Arntfield, Susan D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Cooling rate; Gelation; Gelling point; Heating rate; Pea protein isolate

Indexed keywords

COOLING RATES; DYNAMIC RHEOLOGICAL MEASUREMENTS; FOOD INDUSTRIES; GEL NETWORKS; GEL STRENGTHS; GELATION PROPERTIES; GELLING POINT; HEATING AND COOLING RATES; HEATING PHASE; LOSS MODULI; PEA PROTEINS; PROTEIN CONCENTRATIONS; SOY PROTEIN ISOLATES; STORAGE MODULI;

COAGULATION; ELASTIC MODULI; GELATION; GELS; HEATING; HEATING RATE; PROTEINS; RHEOLOGY;

COOLING;

PEA PROTEIN; SODIUM CHLORIDE; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ARTICLE; CONTROLLED STUDY; COOLING; FLOW KINETICS; FOOD INDUSTRY; GEL; GELATION; HEATING; MEAT; MOLECULAR DYNAMICS; NONHUMAN; PEA; PROTEIN ISOLATION; STRENGTH;

PISUM SATIVUM;

EID: 77956613058     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.063     Document Type: Article

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