Functionality Enhancement of Pea Protein Powder via High-Intensity Ultrasound: Screening in-vitro Digestion, o/w Emulsion Properties and Testing in Gluten-Free Bread.

Erdogdu, Özlem; Görgüç, Ahmet; Yilmaz, Fatih Mehmet

Erdogdu, Özlem; Görgüç, Ahmet; Yilmaz, Fatih Mehmet.

Affiliation

Erdogdu Ö; Engineering Faculty, Food Engineering Department, Aydin Adnan Menderes University, Efeler, Aydin, 09010, Türkiye.
Görgüç A; Engineering Faculty, Food Engineering Department, Aydin Adnan Menderes University, Efeler, Aydin, 09010, Türkiye.
Yilmaz FM; Engineering Faculty, Food Engineering Department, Aydin Adnan Menderes University, Efeler, Aydin, 09010, Türkiye. fatih.yilmaz@adu.edu.tr.

Plant Foods Hum Nutr ; 78(3): 597-603, 2023 Sep.

Article in En | MEDLINE | ID: mdl-37624568

Subject(s)

Bread; Pea Proteins; Emulsions; Powders; Digestion

Key words

Functionality of protein; Plant protein; Protein enrichment; Protein modification; Sonication; Texture of bread

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Bread / Pea Proteins Type of study: Diagnostic_studies / Screening_studies Language: En Journal: Plant Foods Hum Nutr Year: 2023 Document type: Article

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