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Effect of sodium chloride on the thermodynamic, rheological, and microstructural properties of field pea protein

Qing Zhang1, Brasathe Jeganathan2, Hongmin Dong2

  • 1Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada; College of Food Science/Institute of Food Processing and Safety, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China.

Food Chemistry
|December 7, 2020
PubMed

Keywords:
ChitosanComplex coacervatesField pea protein isolateMicrostructural propertiesRheological propertiesSodium chlorideThermodynamic properties

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