Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications

Current Research in Food Science

Volumn 2, Issue , 2020, Pages 61-69

  Acquah, Caleb ^a   Zhang, Yujie ^b   Dubé, Marc A ^b   Udenigwe, Chibuike C ^a,b  

^a UNIVERSITY OF OTTAWA   (Canada)

^b UNIVERSITY OF OTTAWA   (Canada)

Author keywords

Bioplastics; Food packaging; Protein films; Sustainability; Whey protein isolate; Yellow pea proteins

Indexed keywords

PEA PROTEIN; UNCLASSIFIED DRUG; WHEY PROTEIN; YELLOW PEA PROTEIN CONCENTRATE; YELLOW PEA PROTEIN ISOLATE;

ARTICLE; BIODEGRADABILITY; CONTROLLED STUDY; DISPERSITY; DISULFIDE BOND; ELECTROPHORESIS; ENVIRONMENTAL RESILIENCE; FOOD HANDLING; FOOD PACKAGING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROGEN BOND; HYDROPHILICITY; HYDROPHOBICITY; MOISTURE; NONHUMAN; PEA; PHOTODEGRADATION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN CONFORMATION; PROTEIN CROSS LINKING; PROTEIN EXPRESSION; PROTEIN MODIFICATION; PROTEIN POLYMERIZATION; THERMAL ANALYSIS; THICKNESS; WETTABILITY;

EID: 85089507697     PISSN: None     EISSN: 26659271     Source Type: Journal    
DOI: 10.1016/j.crfs.2019.11.008     Document Type: Article

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