Fibril formation from pea protein and subsequent gel formation

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 11, 2014, Pages 2418-2427

  Munialo, Claire Darizu ^a,b   Martin, Anneke H ^a,c   Van Der Linden, Erik ^a,b   De Jongh, Harmen H J ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c TNO   (Netherlands)

Author keywords

fibril assembly; fibrillar aggregates; gel formation; pea protein; soy protein; whey protein

Indexed keywords

GELS; PARTICLE SIZE ANALYSIS; PEPTIDES; TRANSMISSION ELECTRON MICROSCOPY; AGGREGATES; DICHROISM; PARTICLE SIZE;

FIBRILLAR AGGREGATES; GEL FORMATION; PEA PROTEINS; SOY PROTEIN; WHEY PROTEINS;

AGGREGATES; PROTEINS;

PISUM SATIVUM;

VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; CIRCULAR DICHROISM; GEL; HYDROLYSIS; PEA; PH;

CIRCULAR DICHROISM; GELS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; PEAS; PLANT PROTEINS;

EID: 84896503411     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4055215     Document Type: Article

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