Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication.

McCarthy, Noel A; Kennedy, Deirdre; Hogan, Sean A; Kelly, Philip M; Thapa, Krishtina; Murphy, Kevin M; Fenelon, Mark A

McCarthy, Noel A; Kennedy, Deirdre; Hogan, Sean A; Kelly, Philip M; Thapa, Krishtina; Murphy, Kevin M; Fenelon, Mark A.

Afiliação

McCarthy NA; Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
Kennedy D; Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
Hogan SA; Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
Kelly PM; Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
Thapa K; Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
Murphy KM; Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
Fenelon MA; Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. Electronic address: mark.fenelon@teagasc.ie.

Food Res Int ; 89(Pt 1): 415-421, 2016 Nov.

Article em En | MEDLINE | ID: mdl-28460933

Palavras-chave

Cold-set gelation; Dissolution; Droplet size; Emulsification; Fluidic pressure; Pea protein isolate

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Res Int Ano de publicação: 2016 Tipo de documento: Article País de afiliação: Irlanda País de publicação: Canadá

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