Synergistic enhancement in the co-gelation of salt-soluble pea proteins and whey proteins

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 3913-3919

  Wong, Douglas ^a   Vasanthan, Thava ^a   Ozimek, Lech ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Co gelation; Pea globulin; Rheological properties; Synergistic enhancement; Whey protein

Indexed keywords

GELATION; SOLUTIONS;

GELATION CONCENTRATIONS; NACL AQUEOUS SOLUTION; NACL CONCENTRATION; PEA GLOBULIN; RHEOLOGICAL PROPERTY; SYNERGISTIC ENHANCEMENT; TOTAL PROTEIN CONCENTRATION; WHEY PROTEINS;

PROTEINS;

MILK PROTEIN; PEA PROTEIN; PROTEIN; SODIUM CHLORIDE; UNCLASSIFIED DRUG;

ARTICLE; ELASTICITY; FLOW MEASUREMENT; GELATION; HARDNESS; PEA; PH; THERMAL EXPOSURE; VISCOSITY; WHEY;

PISUM SATIVUM;

CO-GELATION; PEA GLOBULIN; RHEOLOGICAL PROPERTIES; SYNERGISTIC ENHANCEMENT; WHEY PROTEIN;

HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; PEAS; PLANT PROTEINS; RHEOLOGY; SODIUM CHLORIDE; SOLUBILITY; VISCOSITY;

EID: 84884601077     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.082     Document Type: Article

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