The impact of κ-carrageenan on the pea protein gelation by high pressure processing and the gelling mechanisms study
Sitian Zhang, Jay Han, Esther Kwok, Xuhui Kan, Marius Iordache, Lingyun Chen
Topics & Concepts
CarrageenanPea proteinChemistryPascalizationFood scienceHigh pressureEngineeringEngineering physicsProteins in Food SystemsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides