PH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

Food Hydrocolloids

Volumn 33, Issue 2, 2013, Pages 309-319

  Liang, Han Ni ^a   Tang, Chuan He ^a,b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b South China University of Technology   (China)

Author keywords

Creaming; Emulsifying property; Flocculation; Legumin; Pea protein isolate; Vicilin

Indexed keywords

COVALENT BONDS; DROPS; EMULSIFICATION; FLOCCULATION; OSTWALD RIPENING; PH; STABILITY; SULFUR COMPOUNDS;

CREAMING; EMULSIFYING PROPERTY; LEGUMIN; PEA PROTEIN ISOLATES; PEA PROTEINS; PH VALUE; PH-DEPENDENT; PROTEIN ADSORPTION; PROTEIN SOLUBILITY; VICILIN;

PROTEINS;

EID: 84877314473     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.04.005     Document Type: Article

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