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Physical and emulsifying properties of pea protein:influence of combined physical modification by flaxseed gum and ultrasonic treatment

Jia Yang Fenghong Huang Qingde Huang Da Ma Yashu Chen Dengfeng Peng Xiao Yu Qianchun Deng Fang Geng

食品科学与人类健康(英文)2023，Vol.12Issue(2)：P.431-441,11.

食品科学与人类健康(英文)2023，Vol.12Issue(2)：P.431-441,11.DOI:10.1016/j.fshw.2022.07.045

Physical and emulsifying properties of pea protein:influence of combined physical modification by flaxseed gum and ultrasonic treatment

Jia Yang ¹Fenghong Huang ¹Qingde Huang ¹Da Ma ²Yashu Chen ¹Dengfeng Peng ¹Xiao Yu ³Qianchun Deng ¹Fang Geng⁴

作者信息

1. Oil Crops Research Institute,Hubei Key Laboratory of Lipid Chemistry and Nutrition,and Key Laboratory of Oilseeds Processing,Ministry of Agriculture,Chinese Academy of Agricultural Science,Wuhan 430062,China
2. College of Packaging Engineering,Jinan University,Zhuhai 519070,China
3. Oil Crops Research Institute,Hubei Key Laboratory of Lipid Chemistry and Nutrition,and Key Laboratory of Oilseeds Processing,Ministry of Agriculture,Chinese Academy of Agricultural Science,Wuhan 430062,China College of Food and Biological Engineering,Henan Collaborative Innovation Center for Food Production and Safety,Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou University of Light Industry,Zhengzhou 450002,China
4. Key Laboratory of Coarse Cereal Processing(Ministry of Agriculture and Rural Affairs),School of Food and Biological Engineering,Chengdu University,Chengdu 610106,China
折叠

摘要

关键词

Pea protein/Flaxseed gum/Ultrasonic treatment/Emulsifying properties/Physical properties

分类

轻工纺织

引用本文复制引用

Jia Yang,Fenghong Huang,Qingde Huang,Da Ma,Yashu Chen,Dengfeng Peng,Xiao Yu,Qianchun Deng,Fang Geng..Physical and emulsifying properties of pea protein:influence of combined physical modification by flaxseed gum and ultrasonic treatment[J].食品科学与人类健康(英文),2023,12(2):P.431-441,11.

基金项目

financially supported by grants from the Key Scientific Research Projects of Hubei Province(2020BCA086) （2020BCA086）

the National Key Research and Development Program of China(2017YFD0400200) （2017YFD0400200）

Wuhan Application Fundamental Frontier Project of China(2020020601012270) （2020020601012270）

the National Natural Science Foundation of China(31771938) （31771938）

the China Agriculture Research System of MOF and MARA （）

the Wuhan Achievement Transformation Project(2019030703011505)。（2019030703011505）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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