<p>In this paper, the emulsifying properties of a protein-enriched fraction from pea are unravelled. The emulsifying properties of mildly fractionated protein fractions from yellow pea and compared to those of commercial pea protein isolate. The emulsion stability of an oil-in-water emulsions were determined under acidic pH, under acceleration forces and a freeze-thaw treatment. It was found that the emulsions stabilized by the mildly fractionated proteins were less prone to flocculation and coalescence. Those differences were related to the interfacial properties, which indicated that the mildly fractioned proteins were able to form a strong and viscoelastic layer on the interface, providing protection against disruption and high compressi...
Plant proteins are considered more sustainable than animal proteins. However, extracting proteins fr...
Heat-treated electrospun pea protein isolate (PPI)-maltodextrin fibers containing glycated PPI were ...
International audienceThe effect of the addition of high methoxyl pectin on the stability of pea pro...
Conventional fractionation processes aim at high ingredient purity, leading to large water, chemical...
For sustainability reasons, there is an ongoing shift from animal- to plant-based proteins, which is...
Some studies have shown that mild fractionation may result in similar or even better functional prop...
Limited fractionation of yellow pea yielded functional protein fractions with higher gelling capacit...
There is a growing interest in replacing dairy proteins with their plant-based counterparts in food ...
Pea proteins are promising oil-in-water emulsifying agents at both neutral and acidic conditions. In...
The surface and emulsifying properties of a commercial pea protein isolate in oil-in-water model emu...
Proteins, especially those of animal origin, have been widely used in the food industry as emulsifie...
Plant proteins have recently gained considerable attention as stabilizers of food-grade oil-in-water...
Dry fractionation offers an attractive route to sustainably produce protein-enriched plant-based ing...
Pea protein is a trending food ingredient because it has commercial availability, low cost, low alle...
Mild fractionation is a non-invasive protein extraction technique that can be used to retain protein...
Plant proteins are considered more sustainable than animal proteins. However, extracting proteins fr...
Heat-treated electrospun pea protein isolate (PPI)-maltodextrin fibers containing glycated PPI were ...
International audienceThe effect of the addition of high methoxyl pectin on the stability of pea pro...
Conventional fractionation processes aim at high ingredient purity, leading to large water, chemical...
For sustainability reasons, there is an ongoing shift from animal- to plant-based proteins, which is...
Some studies have shown that mild fractionation may result in similar or even better functional prop...
Limited fractionation of yellow pea yielded functional protein fractions with higher gelling capacit...
There is a growing interest in replacing dairy proteins with their plant-based counterparts in food ...
Pea proteins are promising oil-in-water emulsifying agents at both neutral and acidic conditions. In...
The surface and emulsifying properties of a commercial pea protein isolate in oil-in-water model emu...
Proteins, especially those of animal origin, have been widely used in the food industry as emulsifie...
Plant proteins have recently gained considerable attention as stabilizers of food-grade oil-in-water...
Dry fractionation offers an attractive route to sustainably produce protein-enriched plant-based ing...
Pea protein is a trending food ingredient because it has commercial availability, low cost, low alle...
Mild fractionation is a non-invasive protein extraction technique that can be used to retain protein...
Plant proteins are considered more sustainable than animal proteins. However, extracting proteins fr...
Heat-treated electrospun pea protein isolate (PPI)-maltodextrin fibers containing glycated PPI were ...
International audienceThe effect of the addition of high methoxyl pectin on the stability of pea pro...