Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

Food Hydrocolloids

Volumn 28, Issue 2, 2012, Pages 325-332

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

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Gelation; Molecular forces; Pea protein; Reagents; Storage modulus

Indexed keywords

DIGITAL STORAGE; ELASTIC MODULI; GELS; HYDROGEN BONDS; HYDROPHOBICITY; INDUSTRIAL HEATING; METABOLISM; PROTEINS; SODIUM CHLORIDE; SODIUM SULFATE; SULFUR COMPOUNDS; UREA;

DISULPHIDE BONDS; DITHIOTHREITOL; GEL FORMATION; GUANIDINE HYDROCHLORIDE; MOLECULAR FORCES; PEA PROTEINS; PROPYLENE GLYCOLS; PROTEIN GEL; PROTEIN GELATIONS; RHEOLOGICAL PROPERTY;

GELATION;

PISUM SATIVUM;

EID: 84863252501     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.12.014     Document Type: Article

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