Effects of tea saponin on the foaming properties of pea protein-Reference-Cited by-同舟云学术

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Effects of tea saponin on the foaming properties of pea protein

Published:2023 Issue:9 Volume:14 Page:4339-4353
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Xie Jiaxing¹,Huang Weijuan¹²^ORCID,Wu Xuehui¹³^ORCID

Affiliation:

1. College of Food Science, South China Agricultural University, Guangzhou 510642, China

2. Research Center for Green Development of Agriculture, South China Agricultural University, Guangzhou 510642, China

3. Guangdong Engineering Research Center for Oil-Tea Camellia, Guangzhou 510642, China

Abstract

A natural small molecule surfactant tea saponin could improve the foaming properties of pea protein, which is beneficial for plant-based foods.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO00104K

Reference54 articles.

1. Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer

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

3. Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions

4. Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates

5. Starch characteristics of dry peas (Pisum sativum L.) grown in the USA

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