Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization

Innovative Food Science and Emerging Technologies

Volumn 47, Issue , 2018, Pages 292-300

  Oliete, Bonastre ^a   Potin, François ^a   Cases, Eliane ^a   Saurel, Rémi ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Aggregate; Emulsion; High dynamic pressure; Microfluidization; Pea globulin; Thermal denaturation

Indexed keywords

AGGREGATES; DROPS; EMULSIFICATION; EMULSIONS; FLOCCULATION; FLUIDIZATION; HYDROPHOBICITY; PARTICLE SIZE; PROTEINS; SULFUR COMPOUNDS;

DYNAMIC HIGH PRESSURE; FUNCTIONAL PROPERTIES; HIGH DYNAMIC PRESSURE; MICROFLUIDIZATION; MICROFLUIDIZATION PROCESS; PEA GLOBULIN; SURFACE HYDROPHOBICITY; THERMAL DENATURATIONS;

AGGLOMERATION;

EID: 85044003116     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2018.03.015     Document Type: Article

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