Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry

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Title
Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry
Authors
Keywords
Capillary rheometer, Protein extrusion, Pea protein, Heat and shear treatment, Molecular weight distribution, Fourier Transform Infrared Spectroscopy (FTIR)
Journal
JOURNAL OF FOOD ENGINEERING
Volume 208, Issue -, Pages 66-76
Publisher
Elsevier BV
Online
2017-03-31
DOI
10.1016/j.jfoodeng.2017.03.016

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