Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH-Reference-Cited by-同舟云学术

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Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH

Published:2020-11 Issue: Volume:108 Page:106008
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cui Leqi,Bandillo Nonoy,Wang Yechun,Ohm Jae-Bom,Chen Bingcan,Rao Jiajia

Funder

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

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

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

3. Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry;Beck;Journal of Food Engineering,2017

4. Determination of SH‐and SS‐groups in some food proteins using Ellman's reagent;Beveridge;Journal of Food Science,1974

5. Impact of selected process parameters on solubility and heat stability of pea protein isolate;Bogahawaththa;LWT,2019

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