Less is more: Limited fractionation yields stronger gels for pea proteins-Reference-Cited by-同舟云学术

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Less is more: Limited fractionation yields stronger gels for pea proteins

Published:2021-03 Issue: Volume:112 Page:106285
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kornet Remco,Veenemans Justus,Venema Paul,van der Goot Atze Jan,Meinders Marcel,Sagis Leonard,van der Linden Erik

Funder

Unilever Research and Development

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

1. Slow dynamics, aging, and glassy rheology in soft and living matter;Bandyopadhyay;Solid State Communications,2006

2. Comparing functional properties of concentrated protein isolates with freeze-dried protein isolates from lupin seeds;Berghout;Food Hydrocolloids,2015

3. Starch gelatinization phenomena studied by differential scanning calorimetry;Biliaderis;Journal of Food Science,1980

4. Shear localisation in interfacial particle layers and its influence on Lissajous-plots;Birbaum;Rheologica Acta,2016

5. A geometrical interpretation of large amplitude oscillatory shear response;Cho;Journal of Rheology,2005

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