Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment

Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment

The interaction between fish skin gelatin (FG) and pea protein isolate (PPI) was investigated at the air-water interface (A-W) before and after a high intensity (275 W, 5 min) ultrasound treatment (US). We analyzed the properties of the single protein suspensions as well as an equal ratio of FG:PPI...

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Bibliographic Details
Main Authors: Davide Odelli, Krystalia Sarigiannidou, Alberto Soliani, Rodolphe Marie, Mohammad Amin Mohammadifar, Flemming Jessen, Giorgia Spigno, Mar Vall-llosera, Antonio Fernandes de Carvalho, Michela Verni, Federico Casanova
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Foods
Subjects:
foaming properties
fish skin gelatin
pea protein
interfacial properties
Turbiscan Tower
CLSM
Online Access:https://www.mdpi.com/2304-8158/11/5/659

Internet

https://www.mdpi.com/2304-8158/11/5/659

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