Synergistic interactions between pea protein isolate and rapid-swelling starch
Stacie Dobson, Erica Pensini, John H. Dupuis, Rickey Y. Yada, Alejandro G. Marangoni
Topics & Concepts
Pea proteinStarchSwellingChemistryViscosityBiopolymerApparent viscosityShear thinningPolysaccharideRheologyReduced viscosityHydrogen bondChemical engineeringFood scienceBiochemistryMaterials scienceOrganic chemistryComposite materialPolymerEngineeringMoleculeProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications