Influence of charged and non-charged co-solutes on the heat-induced aggregation of soy and pea proteins at pH 7.0
Luca Amagliani, Tessa M. van de Langerijt, Carine Morgenegg, Lionel Bovetto, Christophe Schmitt
Topics & Concepts
ChemistrySoy proteinProtein aggregationViscosityParticle sizeSolubilityPea proteinDispersion (optics)Apparent viscosityParticle aggregationYield (engineering)Chemical engineeringChromatographyFood scienceBiochemistryMaterials scienceOrganic chemistryNanoparticleEngineeringPhysical chemistryOpticsMetallurgyComposite materialPhysicsProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes