Effect of polyphenols on the rheology, microstructure and in vitro digestion of pea protein gels at various pH

Author:

Chen Da,Stone Shi,Ilavsky Jan,Campanella OsvaldoORCID

Funder

Purdue University

Ohio State University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference57 articles.

1. Effect of phenolic compound removal on rheological, thermal and physico-chemical properties of soybean and flaxseed proteins;Alu’datt;Food Chemistry,2014

2. Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates;Arteaga;Innovative Food Science & Emerging Technologies,2020

3. Structural studies of complex systems using small-angle scattering: A unified guinier/power-law approach;Beaucage;Journal of Non-Crystalline Solids,1994

4. Multiple size scale structures in silica-siloxane composites studied by small-angle scattering;Beaucage,1995

5. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

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