Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment
Author:
Affiliation:
1. Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
Funder
Natural Sciences and Engineering Research Council of Canada (NSERC)
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2017.1406536
Reference39 articles.
1. Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium Quinoa Willd) Protein Isolates
2. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate
3. Emulsifying and Foaming Properties of Commercial Yellow Pea (Pisum sativumL.) Seed Flours
4. Structural and Functional Properties of a Partially Purified Cowpea (Vigna unguiculata) Globulin Modified with Protein Kinase and Glycopeptidase
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