Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment

This study characterized and compared the physical and emulsifying properties of pea protein (PP) and its modified proteins (ultrasound treated- PP (PPU), flaxseed gum (FG) treated PP (PPFG) and ultrasound treated- PPFG (PPFGU)). The results showed FG triggered the formation of loosely attached comp...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Jia Yang, Fenghong Huang, Qingde Huang, Da Ma, Yashu Chen, Dengfeng Peng, Xiao Yu, Qianchun Deng, Fang Geng
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	Tsinghua University Press 2023-03-01
Sarja:	Food Science and Human Wellness
Aiheet:	Pea protein Flaxseed gum Ultrasonic treatment Emulsifying properties Physical properties
Linkit:	http://www.sciencedirect.com/science/article/pii/S2213453022001574
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