Structure characteristics and functionality of water-soluble fraction from high-intensity ultrasound treated pea protein isolate

2021 ◽  
pp. 107409
Author(s):  
Kun Gao ◽  
Fengchao Zha ◽  
Zhongyu Yang ◽  
Jiajia Rao ◽  
Bingcan Chen
Keyword(s):  
High Intensity ◽  
Soluble Fraction ◽  
Protein Isolate ◽  
Water Soluble ◽  
High Intensity Ultrasound ◽  
Pea Protein ◽  
Water Soluble Fraction ◽  
Structure Characteristics ◽  
Pea Protein Isolate

Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

2018 ◽  
Vol 109 ◽  
pp. 260-267 ◽  
Author(s):  
Ting Xiong ◽  
Wenfei Xiong ◽  
Mengting Ge ◽  
Junhao Xia ◽  
Bin Li ◽  
...  
Keyword(s):  
High Intensity ◽  
Protein Isolate ◽  
Foaming Properties ◽  
High Intensity Ultrasound ◽  
Pea Protein ◽  
Pea Protein Isolate

Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment

2020 ◽  
Vol 128 ◽  
pp. 108779 ◽  
Author(s):  
Ali Sedaghat Doost ◽  
Maryam Nikbakht Nasrabadi ◽  
Sayed Amir Hossein Goli ◽  
Marleen van Troys ◽  
Peter Dubruel ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Whey Protein ◽  
Soluble Fraction ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Water Soluble ◽  
Water Soluble Fraction ◽  
Dry Heat ◽  
Dry Heat Treatment

Impact of Rice Flour Cold-Water-Soluble Fraction Removal on Gelatinization and Pasting Properties

2014 ◽  
Vol 91 (5) ◽  
pp. 473-481 ◽  
Author(s):  
Guiai Jiao ◽  
Xiangjin Wei ◽  
Gaoneng Shao ◽  
Lihong Xie ◽  
Zhonghua Sheng ◽  
...  
Keyword(s):  
Cold Water ◽  
Soluble Fraction ◽  
Rice Flour ◽  
Pasting Properties ◽  
Water Soluble ◽  
Water Soluble Fraction
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