Effect of a pH shift treatment on the functional properties of individual and blended commercial plant protein ingredients
Yan Ran Tang, Andrea K. Stone, Y. Wang, Leon Zhou, Jennifer Kimmel, James D. House, Michael T. Nickerson
Topics & Concepts
SolubilityChemistryPea proteinRice proteinEmulsionFood scienceProtein digestibilityProtein isolateAqueous solutionBiochemistryOrganic chemistryProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes