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Development of thermally processed bioactive pea protein gels: Evaluation of mechanical and antioxidant properties

2017-01-01

Abstract excerpt

Thermal processing of plant proteins (e.g. from pea) is highly interesting due to its potential in the generation of new textures in food products. This processing route is particularly attractive when it is combined with the revalorization entailed by the bioactive properties of the processed gels. In fact, the antioxidant activity of food products, which has been found in numerous proteins and peptides from prot...

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Identifiers and source

Literature Corpus work
4713c0fa-7fa7-50fd-ba36-30f40aef86fb
DOI
10.1016/j.fbp.2016.10.013
Open publication

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Development of thermally processed bioactive pea protein gels: Evaluation of mechanical and antioxidant propertiesDOI 10.1016/j.fbp.2016.10.013
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