Recent progress in the utilization of pea protein as an emulsifier for food applications

There is an increasing movement within the food industry to find consumer friendly plant protein ingredients to replace those from animal sources. Pea (Pisum sativum L.) protein has been extensively studied because it provides good nutritional properties, functionality, is readily available, and has...

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Veröffentlicht in:	Trends in food science & technology Jg. 86; S. 25 - 33
Hauptverfasser:	Burger, Travis G., Zhang, Yue
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Cambridge Elsevier Ltd 01.04.2019 Elsevier BV
Schlagworte:	Allergenicity animal source protein Emulsification Emulsifier Emulsifiers emulsifying emulsifying properties Environmental conditions environmental factors enzymatic hydrolysis Food industry Food processing Food processing industry Glycosylation Hydrophobicity ingredients Interfacial properties Ionic strength isolation techniques nutritive value Pea protein peas pH effects Physicochemical properties Pisum sativum Proteins Solubility Surface charge temperature Emulsifier Food processing Pea protein Physicochemical properties
ISSN:	0924-2244, 1879-3053
Online-Zugang:	Volltext
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