Homogenization improves foaming properties of insoluble pea proteins
Author:
Affiliation:
1. Department of Food Material Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
2. Department of Chemistry Nestlé Research, Nestlé Institute of Material Sciences Lausanne Switzerland
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16320
Reference52 articles.
1. Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate
2. Comparison of Protein Surface Hydrophobicity Measured at Various pH Values Using Three Different Fluorescent Probes
3. On the foaming properties of plant proteins: Current status and future opportunities
4. Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment
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