Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry-Reference-Cited by-同舟云学术

Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry

Published:2017-09 Issue: Volume:208 Page:66-76
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Beck Svenja M.^ORCID,Knoerzer Kai,Sellahewa Jayantha,Emin M. Azad,Arcot Jayashree

Funder

Australian Research Council

Green’s General Foods Ltd, Sydney, Australia

Publisher

Elsevier BV

Subject

Food Science

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