| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6987805 | Food Hydrocolloids | 2015 | 11 Pages |
Abstract
Variation of storage modulus GⲠ(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.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Jean-Luc Mession, Mohammed Lazhar Chihi, Nicolas Sok, Rémi Saurel,