Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry

  • Autor:

    Beck, S.M., Knoerzer, K., Sellahewa, J., Emin, M.A., Arcot, J.

  • Quelle:

    Journal of Food Engineering

    208, pp. 66-76

  • Datum: 2017