Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment;Modificación mediante pretratamiento térmico de las propiedades estructurales, emulsificantes y espumantes de una proteína de arveja [guisante] aislada

CYTA - Journal of Food

Volumn 16, Issue 1, 2018, Pages 357-366

  Chao, Dongfang ^a   Aluko, Rotimi E ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Emulsion; Foaming; Gel electrophoresis; Pea; Protein isolate; Thermal treatment

Indexed keywords

ELECTROPHORESIS; EMULSIFICATION; EMULSIONS; HEAT TREATMENT; RUNWAY FOAMING;

EFFECT OF HEAT TREATMENTS; FUNCTIONAL PROPERTIES; GEL ELECTROPHORESIS; INTRINSIC FLUORESCENCE; NATIVE GEL ELECTROPHORESIS; OIL-IN-WATER EMULSIONS; PROTEIN ISOLATES; PROTEIN PRECIPITATION;

PROTEINS;

EID: 85046803504     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2017.1406536     Document Type: Article

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