Quantitative analysis of the network structure that underlines the transitioning in mechanical responses of pea protein gels

Food Hydrocolloids

Volumn 49, Issue , 2015, Pages 104-117

  Munialo, Claire D ^a,b   van der Linden, Erik ^a,b   Ako, Komla ^c,d   de Jongh, Harmen H J ^a,e  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UNIV GRENOBLE ALPES   (France)

^d Univ Joseph Fourier Grenoble 1   (France)

^e ProtIn Consultancy   (Netherlands)

Author keywords

Correlation length; Gel formation; Length scale; Pea proteins; Recoverable energy; Structural transitioning

Indexed keywords

ELASTIC MODULI; FOOD PRODUCTS; FRACTURE; PROTEINS; SCANNING ELECTRON MICROSCOPY;

CORRELATION LENGTHS; GEL FORMATION; LENGTH SCALE; MECHANICAL RESPONSE; NETWORK STRUCTURES; PEA PROTEINS; PROTEIN CONCENTRATIONS; PROTEIN GEL; RECOVERABLE ENERGY; STRUCTURAL TRANSITIONING;

GELS;

PISUM SATIVUM;

EID: 84926365781     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.03.018     Document Type: Article

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