Soluble Pea Protein Aggregates Form Strong Gels in the Presence of κ-Carrageenan
Author:
Affiliation:
1. Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
2. College of Food Science, South China Agricultural University, Guangzhou 510642, China
Funder
Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada
Alberta Innovates
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00167
Reference47 articles.
1. The health benefits, functional properties, modifications, and applications of pea ( Pisum sativum L.) protein: Current status, challenges, and perspectives
2. Protein content correlates with starch morphology, composition and physicochemical properties in field peas
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