Enhanced gelation of field pea proteins through formation of multicomponent systems using various polysaccharides
The potential for enhanced gelation of globular plant proteins through the inclusion of food-grade polysaccharides was established experimentally for pea protein isolate in combination with ither locust bean gum, guar gum or [kappa]-carrageenan. Both factorial and response surface statistical desig...
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| Language: | en_US |
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2007
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| Online Access: | http://hdl.handle.net/1993/2299 |