Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication

Food Research International

Volumn 89, Issue , 2016, Pages 415-421

  McCarthy, Noel A ^a   Kennedy, Deirdre ^a   Hogan, Sean A ^a   Kelly, Philip M ^a   Thapa, Krishtina ^a   Murphy, Kevin M ^a   Fenelon, Mark A ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Cold set gelation; Dissolution; Droplet size; Emulsification; Fluidic pressure; Pea protein isolate

Indexed keywords

DISSOLUTION; DROPS; GELATION; GELS; OILS AND FATS; PARTICLE SIZE; PROTEINS;

COMMERCIAL AVAILABILITY; DROPLET SIZES; EMULSIFICATION PROPERTIES; FLUIDIC PRESSURE; FOOD APPLICATIONS; OIL CONCENTRATION; PEA PROTEIN ISOLATES; PROTEIN AGGREGATION;

EMULSIFICATION;

EID: 84994129866     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.07.024     Document Type: Article

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