The ability to store energy in pea protein gels is set by network dimensions smaller than 50nm

Food Research International

Volumn 64, Issue , 2014, Pages 482-491

  Munialo, Claire Darizu ^a,b   van der Linden, Erik ^a,b   de Jongh, Harmen H J ^a,b,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c ProtIn Consultancy   (Netherlands)

Author keywords

Coarseness; Gel formation; Network structure; Pea proteins; Recoverable energy

Indexed keywords

ELASTIC MODULI; FRACTURE; FRACTURE MECHANICS; GELS; IONIC STRENGTH; PROTEINS; SCANNING ELECTRON MICROSCOPY; STRESSES;

COARSENESS; GEL FORMATION; NETWORK STRUCTURES; PEA PROTEINS; RECOVERABLE ENERGY;

FOOD STORAGE;

EID: 84905647434     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.07.038     Document Type: Article

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