Drying method determines the structure and the solubility of microfluidized pea globulin aggregates

Food Research International

Volumn 119, Issue , 2019, Pages 444-454

  Oliete, Bonastre ^a   Yassine, Salim A ^a   Cases, Eliane ^a   Saurel, Rémi ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Aggregate; Freeze drying; High dynamic pressure; Microfluidization; Microscopy; Pea globulin; Solubility; Spray drying; Structure; Suspension stability

Indexed keywords

DRYING; HYDROPHOBICITY; MICROSCOPIC EXAMINATION; PROTEINS; SOLUBILITY; SPRAY DRYING; STABILITY; STRUCTURE (COMPOSITION);

FREEZE DRYING; HIGH DYNAMIC PRESSURE; MICROFLUIDIZATION; PEA GLOBULIN; SUSPENSION STABILITY;

AGGREGATES;

GLOBULIN;

CHEMICAL PHENOMENA; CHEMISTRY; DESICCATION; FREEZE DRYING; MICROSCOPY; PARTICLE SIZE; PEA; POWDER; PRESSURE; PROCEDURES; PROTEIN SECONDARY STRUCTURE; PROTEIN STABILITY; SOLUBILITY;

DESICCATION; FREEZE DRYING; GLOBULINS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MICROSCOPY; PARTICLE SIZE; PEAS; POWDERS; PRESSURE; PROTEIN STABILITY; PROTEIN STRUCTURE, SECONDARY; SOLUBILITY;

EID: 85061613365     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2019.02.015     Document Type: Article

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