Evaluation of Pea Protein and Modified Pea Protein as Egg Replacers
Native yellow pea (Pisum sativum) protein isolates (PPIs) showed good foaming and emulsifying properties but a poor gelling characteristic. However, this can be corrected by Transglutaminase (TGase) treatment. PPIs were obtained using alkaline extraction method in which extracting pH, precipitating...
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| Format: | Others |
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North Dakota State University
2017
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| Online Access: | https://hdl.handle.net/10365/26825 |