Impact of controlled shearing on solubility and heat stability of pea protein isolate dispersed in solutions with adjusted ionic strength

Food Research International

Volumn 125, Issue , 2019, Pages

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

^a VICTORIA UNIVERSITY   (Australia)

^b NONG LAM UNIVERSITY   (Viet Nam)

^c Ward McKenzie Pty Ltd   (Australia)

Author keywords

pH; Plant protein; Protein aggregation; Secondary structure; Shear; Thermal processing

Indexed keywords

AGGREGATES; DISPERSIONS; FOOD PROCESSING; PH; PHYSICOCHEMICAL PROPERTIES; PROTEINS; SHEARING; SOLUBILITY; THERMAL PROCESSING (FOODS);

DEPENDENT VARIABLES; FOOD INDUSTRIES; HEAT STABILITY; HYDROPHOBIC AGGREGATES; PEA PROTEIN ISOLATES; PLANT PROTEINS; PROTEIN AGGREGATION; SECONDARY STRUCTURES;

IONIC STRENGTH;

CHEMICAL PHENOMENA; CHEMISTRY; HEAT; OSMOLARITY; PH; PROTEIN STABILITY; RADIATION RESPONSE; SOLUBILITY;

HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; OSMOLAR CONCENTRATION; PEA PROTEINS; PROTEIN STABILITY; SOLUBILITY;

EID: 85067827476     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2019.108522     Document Type: Article

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