Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions-Reference-Cited by-同舟云学术

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Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions

Published:2020-02 Issue: Volume:99 Page:105332
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kornet Cornelis,Venema Paul,Nijsse Jaap,van der Linden Erik,van der Goot Atze Jan,Meinders Marcel

Funder

Unilever Research and Development Vlaardingen

Nutricia Research

Fromageries Bel

Pepsico Inc.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference58 articles.

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

2. A simplified method for accurate determination of cell wall uronide content;Ahmed;Journal of Food Biochemistry,1978

3. Future protein supply;Aiking;Trends in Food Science & Technology,2011

4. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes;de Almeida Costa;Food Chemistry,2006

5. Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels;Alting;Food Hydrocolloids,2003

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