Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate

Food Hydrocolloids

Volumn 29, Issue 2, 2012, Pages 335-346

  Mession, J L ^a   Assifaoui, A ^a,b   Cayot, P ^a   Saurel, R ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

CLSM; Heterogeneity; Legumin; Microstructure; Pea globulins; Segregative phase separation; Sodium alginate; Vicilin

Indexed keywords

BIOMOLECULES; MICROSTRUCTURE; PROTEINS; SODIUM; SODIUM ALGINATE;

ADMIXTURE; CLSM; HETEROGENEITY; LEGUMIN; PEA GLOBULIN; PEA PROTEINS; PROTEIN EXTRACTION; SEGREGATIVE PHASE SEPARATION; ULTRAFILTRATION-DIAFILTRATION; VICILIN;

PHASE SEPARATION;

PISUM SATIVUM;

EID: 84860604080     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.03.003     Document Type: Article

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