Influence of pH and ionic strength on the thermal gelation behaviour of pea protein
Caren Tanger, M.G. Müller, David J. Andlinger, Ulrich Kulozik
Topics & Concepts
Ionic strengthChemistryPea proteinDenaturation (fissile materials)SolubilitySalt (chemistry)Ionic bondingChemical engineeringChromatographyAqueous solutionNuclear chemistryIonOrganic chemistryBiochemistryEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes