The effects of sodium alginate and calcium levels on pea proteins cold-set gelation

Food Hydrocolloids

Volumn 31, Issue 2, 2013, Pages 446-457

  Mession, Jean Luc ^a   Blanchard, Coralie ^a   Mint Dah, Fatma Vall ^a   Lafarge, Céline ^a   Assifaoui, Ali ^a,b   Saurel, Rémi ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Globular pea proteins; Mixed gel; Network; Phase separation; Rheological properties; Sodium alginate

Indexed keywords

AGGLOMERATION; BIOMOLECULES; GELS; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; HYDROGELS; MICROSTRUCTURE; PHASE SEPARATION; PROTEINS; SODIUM; SODIUM ALGINATE;

CALCIUM LEVELS; GLOBULAR PEA PROTEIN; MIXED GEL; MULTI-SCALES; NETWORK; PEA PROTEINS; PRE-HEATING; RHEOLOGICAL PROPERTY; SITU GELATION; TWO-STEP PROCEDURE;

GELATION;

EID: 84871544772     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.11.004     Document Type: Article

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