Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH

Food Chemistry

Volumn 316, Issue , 2020, Pages

  Mohanan, Athira ^a   Nickerson, Michael T ^a   Ghosh, Supratim ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Complexation; Faba bean protein; Foam stability; Overrun; Pea protein; Protein concentrates; Protein isolates; Xanthan gum

Indexed keywords

COMPLEXATION; PROTEINS;

FABA BEANS; FOAM STABILITY; OVERRUN; PEA PROTEINS; PROTEIN CONCENTRATES; PROTEIN ISOLATES;

XANTHAN GUM;

PEA PROTEIN; SOYBEAN PROTEIN; XANTHAN; BACTERIAL POLYSACCHARIDE; PLANT PROTEIN;

ARTICLE; COMPLEX FORMATION; CONCENTRATION (PARAMETER); FLOW KINETICS; FOAM STABILITY; FOAMING; OPTICAL DENSITY; PEA; PH; PHYSICAL CHEMISTRY; PROTEIN AGGREGATION; PROTEIN DENATURATION; PROTEIN ISOLATION; SHEAR RATE; STATIC ELECTRICITY; SURFACE CHARGE; SURFACE PROPERTY; SURFACE TENSION; VICIA FABA; VISCOELASTICITY; VISCOSITY; ZETA POTENTIAL; CHEMISTRY;

HYDROGEN-ION CONCENTRATION; PEAS; PLANT PROTEINS; POLYSACCHARIDES, BACTERIAL; VICIA FABA; VISCOSITY;

EID: 85079323174     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2020.126282     Document Type: Article

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