Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion

Food Research International

Volumn 116, Issue , 2019, Pages 1374-1385

  Qamar, Sadia ^a   Bhandari, Bhesh ^a   Prakash, Sangeeta ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Hydrophobicity; Microfluidisation; Pea protein concentrate (PPC); UHT treatment; Ultrasonicated

Indexed keywords

DROPS; FLOCCULATION; HEAT TRANSFER; HYDROPHOBICITY; PARTICLE SIZE; PROTEINS; ZETA POTENTIAL;

MICROFLUIDISATION; OVERALL HEAT TRANSFER COEFFICIENT; PEA PROTEIN CONCENTRATES; SMALL PARTICLE SIZE; TREATMENT CONDITIONS; UHT TREATMENTS; ULTRAHIGH TEMPERATURE; ULTRASONICATED;

EMULSIFICATION;

CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; FLOCCULATION; HEAT; PARTICLE SIZE; PROTEIN STABILITY; ULTRASOUND;

EMULSIONS; FLOCCULATION; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PARTICLE SIZE; PEA PROTEINS; PROTEIN STABILITY; ULTRASONIC WAVES;

EID: 85054578584     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.10.028     Document Type: Article

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