Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation

Variation of storage modulus G′ (a) and Tan δ (b) at 20 °C as a function of decreasing pH in the presence of glucono-δ-lactone, for thermally-aggregated (85 °C-60 min) pea globulins (PP, unfractionated) and enriched-fractions vicilin (Vic) and legumin (Leg) at 4, 4 and 3.5 wt% concentration, respectively.