Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins

Food Hydrocolloids

Volumn 101, Issue , 2020, Pages

  Assad Bustillos, M ^a,b,c   Jonchere C ^a   Garnier, C ^a   Reguerre A L ^a   Della Valle, G ^a  

^a INRA   (France)

^b CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^c CERELAB   (France)

Author keywords

CLSM; Free drainage; Liquid foams; Stability; Volume air fraction

Indexed keywords

RHEOLOGY; SHEAR THINNING; VOLUME FRACTION;

CLSM; CONTINUOUS PHASE; FREE-DRAINAGE; LIQUID FOAM; PEA PROTEIN ISOLATES; PEA PROTEINS; RHEOLOGICAL PROPERTY; SPONGE CAKES; VOLUME AIR FRACTION; WHEAT FLOURS;

PROTEINS;

EID: 85075810875     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.105553     Document Type: Article

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