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 - Concepedia

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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

100

Citations

52

References

2017

Year

Svenja M. Beck, Kai Knoerzer, Jayantha Sellahewa, M. Azad Emin, Jayashree Arcot

Journal of Food Engineering

Rheological MeasurementDifferent Heat-treatment TimesPea Protein IsolateRheological PropertyRheologyCapillary RheometryBiophysics

References

	Year	Citations

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