Enhanced functionality of pea-rice protein isolate blends through direct steam injection processing

Food Chemistry

Volumn 243, Issue , 2018, Pages 338-344

  Pietrysiak, Ewa ^a   Smith, Denise M ^a   Smith, Brennan M ^b   Ganjyal, Girish M ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF IDAHO   (United States)

Author keywords

Direct steam injection; Pea protein isolate; Protein functionality; Rice protein isolate

Indexed keywords

AMINO ACIDS; EMULSIFICATION; SOLUBILITY; STEAM;

EMULSIFYING ACTIVITY INDICES; ESSENTIAL AMINO ACIDS; OIL HOLDING CAPACITIES; PEA PROTEIN ISOLATES; PROCESSING CONDITION; PROTEIN FUNCTIONALITIES; RICE PROTEINS; STEAM INJECTION;

PROTEINS;

ESSENTIAL AMINO ACID; LYSINE; OIL; PROTEIN; AMINO ACID; PLANT PROTEIN;

ARTICLE; CONTROLLED STUDY; EMULSION; FOAM STABILITY; FREEZE DRYING; INJECTION; PEA; PH; PROTEIN ISOLATION; RICE; SOLUBILITY; TEMPERATURE; WATER VAPOR; CHEMISTRY; FOOD HANDLING; ISOLATION AND PURIFICATION; ORYZA; PROCEDURES;

AMINO ACIDS; FOOD HANDLING; FREEZE DRYING; HYDROGEN-ION CONCENTRATION; ORYZA; PEAS; PLANT PROTEINS; SOLUBILITY; STEAM;

EID: 85030661024     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.09.132     Document Type: Article

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