Physicochemical and functional properties of high pressure-treated isolated pea protein

Innovative Food Science and Emerging Technologies

Volumn 45, Issue , 2018, Pages 179-185

  Chao, Dongfang ^a   Jung, Stephanie ^b   Aluko, Rotimi E ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

Author keywords

Fluorescence intensity; Functional properties; Gel electrophoresis; High hydrostatic pressure; Pea; Protein isolate

Indexed keywords

AMINO ACIDS; ELECTROPHORESIS; FLUORESCENCE; HYDRAULICS; HYDROSTATIC PRESSURE; PROTEINS; QUALITY CONTROL;

FLUORESCENCE INTENSITIES; FUNCTIONAL PROPERTIES; GEL ELECTROPHORESIS; HIGH HYDROSTATIC PRESSURE; PROTEIN ISOLATES;

COMPENSATION (PERSONNEL);

EID: 85032011277     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.10.014     Document Type: Article

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