Structuring colloidal oat and faba bean protein particles via enzymatic modification

Food Chemistry

Volumn 231, Issue , 2017, Pages 87-95

  Nivala, Outi ^a   Mäkinen, Outi E ^a   Kruus, Kristiina ^a   Nordlund, Emilia ^a   Ercili Cura, Dilek ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Colloidal stability; Enzymatic crosslinking; Foam; Plant proteins; Transglutaminase; Tyrosinase

Indexed keywords

ENZYMES; FOAMS; PARTICLE SIZE; STABILITY; ZETA POTENTIAL;

COLLOIDAL STABILITY; ENZYMATIC CROSSLINKING; PLANT PROTEINS; TRANSGLUTAMINASES; TYROSINASE;

PROTEINS;

MONOPHENOL MONOOXYGENASE; PLANT PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ARTICLE; COLLOID; CONTROLLED STUDY; CROSS LINKING; FOAMING; HYPOCREA JECORINA; NONHUMAN; OAT; PARTICLE SIZE; PROTEIN MODIFICATION; SOLUBILITY; STREPTOMYCES MOBARAENSIS; VICIA FABA; ZETA POTENTIAL; AVENA;

AVENA; MONOPHENOL MONOOXYGENASE; PLANT PROTEINS; SOLUBILITY; VICIA FABA;

EID: 85016247484     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.03.114     Document Type: Article

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