Physical and sensory characterisation of noodles with added native and denatured pea protein isolate

Food Chemistry

Volumn 294, Issue , 2019, Pages 152-159

  Wee, M S M ^a   Loud, D E ^b   Tan, V W K ^a   Forde, C G ^a,c  

^a AGENCY FOR SCIENCE   (Singapore)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^c NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

DSC; In vitro starch digestibility; Light microscopy; Noodle; Pea protein; Sensory; TPA

Indexed keywords

DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; GLUCOSE; OPTICAL MICROSCOPY; SENSORY ANALYSIS; STARCH; TEXTURES;

IN-VITRO; NOODLE; PEA PROTEINS; PERCEPTUAL PROPERTIES; SENSORY; STARCH DIGESTIBILITIES; STARCH-PROTEIN INTERACTIONS; TEXTURAL PROFILE ANALYSIS;

PROTEINS;

GLUCOSE; PEA PROTEIN; STARCH;

ARTICLE; CHEMICAL REACTION; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; FOOD; FOOD ANALYSIS; GELATINISATION; IN VITRO STUDY; NOODLE; PROTEIN BINDING; PROTEIN DENATURATION; PROTEIN INTERACTION; TEXTURAL PROFILE ANALYSIS; ADULT; ANALYSIS; CHEMISTRY; FEMALE; FLOUR; GEL; HUMAN; MALE; METABOLISM; PHYSIOLOGY; TASTE; WHEAT; YOUNG ADULT;

ADULT; CALORIMETRY, DIFFERENTIAL SCANNING; FEMALE; FLOUR; GELS; HUMANS; MALE; PEA PROTEINS; PROTEIN DENATURATION; STARCH; TASTE; TRITICUM; YOUNG ADULT;

EID: 85065418753     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2019.05.042     Document Type: Article

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