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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

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