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...
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: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001574 |
Similar Items
-
Characterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent
by: Emilia Drozłowska, et al.
Published: (2020-09-01) -
Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality
by: Qiaomei Zhu, et al.
Published: (2023-09-01) -
Effect of defatted flaxseed gum powder addition on the quality of sesame paste
by: Haichao He, et al.
Published: (2024-03-01) -
Effect of Flaxseed Gum-Linseed Oil Emulsion as a Fat Substitute on the Quality Characteristics of Emulsified Sausage
by: TANG Yueli, JIA Na, YANG Songtao, LIU Dengyong
Published: (2023-05-01) -
Effects of Ultrasound-Assisted Extraction on Structure and Rheological Properties of Flaxseed Gum
by: Xuejiao Ren, et al.
Published: (2023-04-01)