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
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
作者
关键词
Capillary rheometer, Protein extrusion, Pea protein, Heat and shear treatment, Molecular weight distribution, Fourier Transform Infrared Spectroscopy (FTIR)
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