Combined effects of ionic strength and enzymatic pre-treatment in thermal gelation of peanut proteins extracts
Benoît Basse, Véronique Bosc, Jean‐Marc Saiter, Monique Chan-Huot, Jean‐Pierre Dupas, Marie‐Noëlle Maillard, Paul Menut
Topics & Concepts
Ionic strengthRheologyChemistryGlobular proteinDenaturation (fissile materials)Dynamic mechanical analysisIonic bondingConfocal microscopyThermal treatmentChemical engineeringChromatographyMaterials scienceCrystallographyNuclear chemistryOrganic chemistryPolymerIonAqueous solutionComposite materialEngineeringCell biologyBiologyProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis