Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties

Food Hydrocolloids

Volumn 86, Issue , 2019, Pages 134-140

  Klost, M ^a   Drusch, S ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Emulsion; Hydrolysis; Interfacial properties; Pea protein

Indexed keywords

ALKALINITY; EMULSIFICATION; EMULSIONS; OILS AND FATS; OSTWALD RIPENING; SOLUBILITY;

ALKALINE EXTRACTION; DISPERSED SYSTEMS; FUNCTIONAL PROPERTIES; FUNCTIONALIZATIONS; INTERFACIAL PROPERTY; PEA PROTEIN CONCENTRATES; PEA PROTEINS; PH RANGE; POOR SOLUBILITIES; TRYPTIC HYDROLYSIS;

ENZYMATIC HYDROLYSIS;

EID: 85053437950     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.03.013     Document Type: Article

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