Fabrication of pea protein gels with modulated rheological properties using high pressure processing
Sitian Zhang, Jay Han, Lingyun Chen
Topics & Concepts
SyneresisRheologyPea proteinMicrostructurePascalizationChemistryDissolutionSoy proteinIngredientChemical engineeringChromatographyFood scienceMaterials scienceHigh pressureComposite materialOrganic chemistryCrystallographyEngineering physicsEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality