Effect of polyphenols on the rheology, microstructure and in vitro digestion of pea protein gels at various pH
Da Chen, S. H. Stone, Ján Ilavský, Osvaldo H. Campanella
Topics & Concepts
RheologyPea proteinPolyphenolMicrostructureChemistryDigestion (alchemy)Food scienceIn vitroChromatographyChemical engineeringMaterials scienceBiochemistryComposite materialAntioxidantCrystallographyEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisProtein Hydrolysis and Bioactive Peptides