Linear and nonlinear interface rheological behaviors and structural properties of pea protein (vicilin, legumin, albumin)-Reference-Cited by-同舟云学术

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Linear and nonlinear interface rheological behaviors and structural properties of pea protein (vicilin, legumin, albumin)

Published:2023-05 Issue: Volume:139 Page:108500
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shen Qian,Li Jing,Shen Xiaojun,Zhu Xinyu,Dai Jun,Tang Cuie,Song Rong,Li Bin,Chen Yijie

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate;Adebiyi;Food Chemistry,2011

2. Nonlinear dilational mechanics of Langmuir lipid monolayers: A lateral diffusion mechanism;Arriaga;Physical Review E,2008

3. Techno-functional properties of pea (Pisum sativum) protein isolates: A review;Barac;Acta Periodica Technologica,2015

4. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques;Boye;Food Research International,2010

5. A comparison of interfacial behaviours of pea (Pisum sativum L.) legumin and vicilin at air/water interface;Dagorn-Scaviner;Food,1986

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