Interaction of selected volatile flavour compounds and salt-extracted pea proteins: Effect on protein structure and thermal-induced gelation properties

Figure. Typical gel formation patterns of pea proteins and pea proteins with the presence of 1000 ppm octanal and 2-octanone flavours. Note: gelling points were shown as crossover points of G′ and Gʺ with increasing of heating temperature and the respective gelling point of the three illustrated samples was pointed out by arrows.