Tyrosinase-crosslinked pea protein emulsions: Impact of zein incorporation

Food Research International

Volumn 116, Issue , 2019, Pages 370-378

  Glusac, Jovana ^a,b   Davidesko Vardi, Ilil ^a   Isaschar Ovdat, Sivan ^a   Kukavica, Biljana ^b   Fishman, Ayelet ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

^b UNIVERSITY OF BANJA LUKA   (Bosnia and Herzegovina)

Author keywords

Crosslinking; Emulsion stability; Pea protein; Tyrosinase; Zein

Indexed keywords

CROSSLINKING; EMULSIFICATION; OILS AND FATS; PARTICLE SIZE; PROTEINS; ZEIN;

COVALENT BOND FORMATION; EMULSION STABILITY; HIGH PRESSURE HOMOGENIZATION; LARGER PARTICLE SIZES; OIL-IN-WATER EMULSIONS; OIL/WATER INTERFACES; PEA PROTEINS; TYROSINASE;

EMULSIONS;

MONOPHENOL MONOOXYGENASE; SURFACTANT; WATER; ZEIN;

CHEMISTRY; EMULSION; FLOW KINETICS; PARTICLE SIZE; VISCOSITY;

EMULSIONS; MONOPHENOL MONOOXYGENASE; PARTICLE SIZE; PEA PROTEINS; RHEOLOGY; SURFACE-ACTIVE AGENTS; VISCOSITY; WATER; ZEIN;

EID: 85052189804     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.08.050     Document Type: Article

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