Polyphenols Weaken Pea Protein Gel by Formation of Large Aggregates with Diminished Noncovalent Interactions-Reference-Cited by-同舟云学术

Polyphenols Weaken Pea Protein Gel by Formation of Large Aggregates with Diminished Noncovalent Interactions

Published:2021-01-26 Issue:2 Volume:22 Page:1001-1014
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Chen Da¹,Zhu Xiao²,Ilavsky Jan³,Whitmer Tanya⁴,Hatzakis Emmanuel¹^ORCID,Jones Owen G.⁵^ORCID,Campanella Osvaldo H.¹^ORCID

Affiliation:

1. Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States

2. Research Computing, Information Technology at Purdue (ITaP), Purdue University, 155 South Grant Street, West Lafayette, Indiana 47907, United States

3. X-ray Science Division, Argonne National Laboratory, 9700 South Cass Avenue, Lemont, Illinois 60439, United States

4. Department of Chemistry and Biochemistry, The Ohio State University, 100 West 18th Avenue, Columbus, Ohio 43210, United States

5. Department of Food Science, Purdue University, 745 Agriculture Mall Dr, West Lafayette, Indiana 47907, United States

Funder

National Institute of Food and Agriculture

College of Food, Agricultural, and Environmental Science, Ohio State University

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.biomac.0c01753

Reference79 articles.

1. Composition, physicochemical properties of pea protein and its application in functional foods

2. Potential of plant proteins for medical applications

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4. The health benefits, functional properties, modifications, and applications of pea ( Pisum sativum L.) protein: Current status, challenges, and perspectives

5. Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

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