Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion

Food Hydrocolloids

Volumn 56, Issue , 2016, Pages 405-416

  Tamnak, Sahar ^a   Mirhosseini, Hamed ^a   Tan, Chin Ping ^a   Ghazali, Hasanah Mohd ^b   Muhammad, Kharidah ^b  

^a Department of Food Technology ^*  (Malaysia)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Conjugation; Emulsifying activity; Emulsion; Pea protein isolate; Pectin; Rheological properties

Indexed keywords

EMULSIFICATION; EMULSIONS; MIXING; PROTEINS; RHEOLOGY;

AQUEOUS SYSTEM; CONJUGATION; EMULSIFYING ACTIVITY; OIL-IN-WATER; PEA PROTEIN ISOLATES; PECTIN; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY; WATER EMULSION;

CONJUGATED POLYMERS;

EID: 84954164434     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.12.033     Document Type: Article

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