Impact of selected process parameters on solubility and heat stability of pea protein isolate

LWT

Volumn 102, Issue , 2019, Pages 246-253

  Bogahawaththa, Dimuthu ^a   Bao Chau, Nguyen Hoang ^b   Trivedi, Jigar ^c   Dissanayake, Muditha ^a   Vasiljevic, Todor ^a  

^a INSTITUTE FOR SUSTAINABLE INDUSTRIES AND LIVEABLE CITIES   (Australia)

^b NONG LAM UNIVERSITY   (Viet Nam)

^c Ward McKenzie Pty Ltd   (Australia)

Author keywords

Heat stability; Ionic strength; Pea protein isolate; pH; Solubility

Indexed keywords

AGGREGATES; DISPERSIONS; HEAT TREATMENT; IONIC STRENGTH; PH; SOLUBILITY; STABILITY; SULFUR COMPOUNDS;

FUNCTIONAL PROPERTIES; HEAT STABILITY; NON-COVALENT INTERACTION; PEA PROTEIN ISOLATES; PROTEIN CONCENTRATIONS; SCIENTIFIC KNOWLEDGE; SOLUTION CONDITIONS; ULTRAHIGH TEMPERATURE;

PROTEINS;

EID: 85058958109     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.12.034     Document Type: Article

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