Formation and stability of fibers obtained by cold gelation of pea protein isolate aggregates in a hydrodynamic spinning process

Using plant protein sources in the formulation of food products is an important option to reduce the overall carbon footprint of the human diet. However, the ability to convert plant proteins into functional ingredients can hamper their use by the food industry. Our objective was to assemble pea pro...

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Veröffentlicht in:	Food hydrocolloids 2023-12, Vol.145, p.108999, Article 108999
Hauptverfasser:	Vilotte, Alice, Bodiguel, Hugues, Gunes, Deniz Z., Schmitt, Christophe, Roux, Denis, Guilbert, Emilie, Chèvremont, William, de Loubens, Clément
Format:	Artikel
Sprache:	eng
Schlagworte:	Calcium Chemical and Process Engineering Chemical Sciences Condensed Matter Engineering Sciences Food engineering Gelation Life Sciences Microstructure Physics Plant protein Polymers SAXS Soft Condensed Matter
Online-Zugang:	Volltext
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