Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions

Food Hydrocolloids

Volumn 99, Issue , 2020, Pages

  Kornet, Cornelis ^a,b   Venema, Paul ^b   Nijsse, Jaap ^c   van der Linden, Erik ^a,b   van der Goot, Atze Jan ^b   Meinders, Marcel ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Aqueous fractionation; Protein purification; Rarefied protein aggregates; Solubility; Viscosity; Yellow pea

Indexed keywords

EID: 85072578804     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.105332     Document Type: Article

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