Effect of high-pressure treatment on the rheological properties of Alyssum homolocarpum seed gum/grass pea protein isolate dispersions and comparison with heat-induced gels-Reference-Cited by-同舟云学术

Effect of high-pressure treatment on the rheological properties of Alyssum homolocarpum seed gum/grass pea protein isolate dispersions and comparison with heat-induced gels

Published:2024-04 Issue: Volume:149 Page:109626
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Koocheki Arash^ORCID,Ramaswamy Hosahalli S.,Mozafarpour Rassoul^ORCID

Funder

McGill University

Ferdowsi University of Mashhad

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference58 articles.

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2. Steady and dynamic shear rheological behavior of semi dilute Alyssum homolocarpum seed gum solutions: Influence of concentration, temperature and heating-cooling rate;Alaeddini;Journal of the Science of Food and Agriculture,2018

3. Changes in carbohydrate quality of high-pressure treated aqueous aquafaba;Alsalman;Food Hydrocolloids,2021

4. Impact of high pressure processing on microbiological, nutritional and sensory properties of food: A review;Amsasekar;Nutrition & Food Science,2022

5. Characterization of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica through shear and extensional rheology: Comparison with guar gum and locust bean gum;Bourbon;Food Hydrocolloids,2010

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1. Grass pea protein as an emerging source of sustainable plant proteins: Structure, modification, functionality, and applications;Food Bioscience;2024-09

2. Unveiling the impact of high-pressure processing on anthocyanin-protein/polysaccharide interactions: A comprehensive review;International Journal of Biological Macromolecules;2024-06