Solidification of concentrated pea protein-pectin mixtures as potential binder.

Moll, Pascal; Salminen, Hanna; Stadtmüller, Lucie; Schmitt, Christophe; Weiss, Jochen

Moll, Pascal; Salminen, Hanna; Stadtmüller, Lucie; Schmitt, Christophe; Weiss, Jochen.

Afiliação

Moll P; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
Salminen H; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
Stadtmüller L; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
Schmitt C; Department of Chemistry, Nestlé Research, Nestlé Institute of Material Sciences, Lausanne, Switzerland.
Weiss J; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.

J Sci Food Agric ; 103(8): 4195-4202, 2023 Jun.

Article em En | MEDLINE | ID: mdl-36637051

Assuntos

Proteínas de Ervilha; Pectinas; Pectinas/química; Cálcio; Lacase/química; Biopolímeros/química

Palavras-chave

binder; hardening; pea protein; pectin; solidification; stickiness

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pectinas / Proteínas de Ervilha Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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