Drying method determines the structure and the solubility of microfluidized pea globulin aggregates

Autor: Eliane Cases, Bonastre Oliete, Rémi Saurel, Salim A. Yassine

Publikováno v: Food Research International
Food Research International, Elsevier, 2019, 119, pp.444-454. ⟨10.1016/j.foodres.2019.02.015⟩
Europe PubMed Central

International audience; The effects of microfluidization and drying method on the characteristics and techno-functional properties of pea (Pisum sativum L.) globulin aggregates were investigated. Pea globulin aggregates were microfluidized at 130 MPa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e0e3ac342ea9deaadafad03ef9ecadb
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02172984/document