Modulation of the bitterness of pea and potato proteins by a complex coacervation method-Reference-Cited by-同舟云学术

Modulation of the bitterness of pea and potato proteins by a complex coacervation method

Published:2018 Issue:4 Volume:9 Page:2261-2269
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zeeb Benjamin¹²³⁴⁵^ORCID,Yavuz-Düzgun Merve⁶⁷⁸⁹¹⁰,Dreher Johannes¹²³⁴⁵,Evert Jacob¹¹²³⁴⁵,Stressler Timo¹¹²³⁴⁵,Fischer Lutz¹¹²³⁴⁵,Özcelik Beraat⁶⁷⁸⁹¹⁰,Weiss Jochen¹²³⁴⁵

Affiliation:

1. Department of Food Physics and Meat Science

2. Institute of Food Science and Biotechnology

3. University of Hohenheim

4. 70599 Stuttgart

5. Germany

6. Department of Food Engineering

7. Faculty of Chemical and Metallurgical Engineering

8. Istanbul Technical University

9. Istanbul

10. Turkey

11. Department of Biotechnology and Enzyme Sciences

Abstract

The incorporation of novel plant-based proteins into foods is often challenging due to an unacceptable bitter sensation.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01849E

Reference40 articles.

1. Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

2. Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength

3. Interfacial and Oil/Water Emulsions Characterization of Potato Protein Isolates

4. Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

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