The Effect of High-Pressure Microfluidization Treatment on the Foaming Properties of Pea Albumin Aggregates

Journal of Food Science

Volumn 84, Issue 8, 2019, Pages 2242-2249

  Djemaoune, Yanis ^a,b   Cases, Eliane ^a   Saurel, Rémi ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b Unité de Recherche et Développement de L'Intendance   (Algeria)

Author keywords

aggregate; foaming properties; microfluidization; pea albumins; thermal denaturation

Indexed keywords

ALBUMINOID; PROTEIN AGGREGATE;

CHEMICAL PHENOMENA; CHEMISTRY; DEVICES; EMULSION; FOOD HANDLING; PEA; PH; PRESSURE; PROCEDURES; SOLUBILITY; SURFACE PROPERTY; SURFACE TENSION;

ALBUMINS; EMULSIONS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PEAS; PLANT PROTEINS, DIETARY; PRESSURE; PROTEIN AGGREGATES; SOLUBILITY; SURFACE PROPERTIES; SURFACE TENSION;

EID: 85069864383     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.14734     Document Type: Article

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