Changes in the structure and emulsification properties of pea protein isolate during grinding-Reference-Cited by-同舟云学术

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Changes in the structure and emulsification properties of pea protein isolate during grinding

Published:2020-11 Issue: Volume:133 Page:110066
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Qiaozhen,Dai Yangyong,Hou Hanxue,Wang Wentao,Ding Xiuzhen,Zhang Hui,Li Xiangyang,Dong Haizhou

Funder

National Natural Science Foundation of China

Shandong “Double Tops” Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Encapsulation and oxidative stability of pufa-rich oil microencapsulated by spray drying using pea protein and pectin;Aberkane;Food and Bioprocess Technology,2014

2. Agricultural biodiversity, social–ecological systems and sustainable diets;Allen;Proceedings of the Nutrition Society,2014

3. Static and dynamic light scattering approach to the hydration of hemoglobin and its supertetramers in the presence of osmolites;Arosio;Biopolymers,2010

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analitical Biochemistry,1976

5. Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates;Chang;Food Research International,2015

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4. Pea protein [Pisum sativum] as stabilizer for oil/water emulsions;Advances in Colloid and Interface Science;2024-04

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