Effects of heat treatment on the emulsifying properties of pea proteins-Reference-Cited by-同舟云学术

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Effects of heat treatment on the emulsifying properties of pea proteins

Published:2016-01 Issue: Volume:52 Page:301-310
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Peng Weiwei,Kong Xiangzhen,Chen Yeming,Zhang Caimeng,Yang Yuexi,Hua Yufei

Funder

National Natural Science Foundation of China

Ministry of Science & Technology of China

Hi-tech research and development program of China

Jiangnan University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

1. Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours;Aluko;Journal of Agricultural and Food Chemistry,2009

2. Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity;Amine;Food Hydrocolloids,2014

3. Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes;Barac;International Journal of Molecular Sciences,2010

4. Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: effects of heating concentration, homogenizer rotating speed, and salt addition level;Cui;Journal of Agricultural and Food Chemistry,2014

5. Properties of milk protein concentrate stabilized oil-in-water emulsions;Dybowska;Journal of Food Engineering,2008

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