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

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...

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Bibliographic Details
Main Authors: Jia Yang, Fenghong Huang, Qingde Huang, Da Ma, Yashu Chen, Dengfeng Peng, Xiao Yu, Qianchun Deng, Fang Geng
Format: Article
Language:English
Published: Tsinghua University Press 2023-03-01
Series:Food Science and Human Wellness
Subjects:
Pea protein
Flaxseed gum
Ultrasonic treatment
Emulsifying properties
Physical properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2213453022001574

Internet

http://www.sciencedirect.com/science/article/pii/S2213453022001574

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