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.

Afiliação

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 em En | MEDLINE | ID: mdl-37624568

Assuntos

Pão; Proteínas de Ervilha; Emulsões; Pós; Digestão

Palavras-chave

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

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

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