Development of eggless cakes suitable for lacto-vegetarians using isolated pea proteins

Food Hydrocolloids

Volumn 69, Issue , 2017, Pages 440-449

  Lin, Muyang ^a   Tay, Siang Hong ^a   Yang, Hongshun ^a   Yang, Bao ^b   Li, Hongliang ^c  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

^c Guangzhou Kaitai Biological Science and Technology Co Ltd   (China)

Author keywords

Atomic force microscopy (AFM); Cake; Emulsifier; Fourier transform infrared spectroscopy (FTIR); Pea protein; Xanthan gum

Indexed keywords

ATOMIC FORCE MICROSCOPY; EMULSIFICATION; PROTEINS; STARCH; XANTHAN GUM;

'CURRENT; ATOMIC FORCE MICROSCOPY; ATOMIC-FORCE-MICROSCOPY; CAKE; EMULSIFIER; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HEALTH CONCERNS; OTHER PROPERTIES; PEA PROTEINS; SOY LECITHIN;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

EID: 85015410847     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.03.014     Document Type: Article

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