Physicochemical and textural properties of heat-induced pea protein isolate gels

By P. Shand, H. Ya, Z. Pietrasik, P. Wanasundara. 2007

399 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/348aab94ebee2792fd2747c7a4a6814b4828df44

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Citations in the corpus

• LEGUME: COMPOSITION, PROTEIN EXTRACTION AND FUNCTIONAL PROPERTIES. A REVIEW (2015, background): “Pea seed storage proteins are composed mainly of legumin (11S), vicillin (7S) and albumins (2S) and the majority of pea protein isolates contain globular 11S and 7S [12].”
• Pea protein isolates: Structure, extraction, and functionality (2018, background): “Pea protein isolates have been reported to form weaker and lesselastic gels compared to soy protein isolate when processed under the same conditions.((84,88)) O’Kane et al.”
• TECHNO-FUNCTIONAL PROPERTIES OF PEA (Pisum sativum) PROTEIN ISOLATES- A REVIEW (2015, background): “Shand et al (59) showed that both globulins and albumins of pea protein isolates contribute to gel formation.”