Modulating commercial pea protein gel properties through the addition of phenolic compounds-Reference-Cited by-同舟云学术

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Modulating commercial pea protein gel properties through the addition of phenolic compounds

Published:2024-09 Issue: Volume:154 Page:110123
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Faber Iris^ORCID,Pouvreau Laurice^ORCID,Jan van der Goot Atze^ORCID,Keppler Julia^ORCID

Publisher

Elsevier BV

Reference75 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

2. Milk whey protein modification by coffee-specific phenolics: Effect on structural and functional properties;Ali;Journal of Agricultural and Food Chemistry,2013

3. Covalent whey protein–rosmarinic acid interactions: A comparison of alkaline and enzymatic modifications on physicochemical, antioxidative, and antibacterial properties;Ali;Journal of Food Science,2018

4. Cold-set globular protein gels: Interactions, structure and rheology as a function of protein concentration;Alting;Journal of Agricultural and Food Chemistry,2003

5. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds;Balange;Food Chemistry,2009

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