Development of thermally processed bioactive pea protein gels: Evaluation of mechanical and antioxidant properties

Author:

Felix M.,Perez-Puyana V.,Romero A.,Guerrero A.ORCID

Funder

Andalousian Government

Spanish Government

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference64 articles.

1. Official Methods of Analysis;A.O.A.C,2000

2. Functional roles of heat induces protein gelation in processed meat;Acton;J. Am. Oil Chem. Soc.,1988

3. Influence of thermal processing on the rheology of egg albumen gels;Aguilar;Afinidad,2010

4. Food gels: gelling process and new applications;Banerjee;Crit. Rev. Food Sci. Nutr.,2012

5. Linear and non-linear viscoelasticity of emulsions containing carob protein as emulsifier;Bengoechea;J. Food Eng.,2008

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