High-pressure homogenization modified chickpea protein: Rheological properties, thermal properties and microstructure

Zhigang Huang; Xueying Wang; Jiayi Zhang; Yi Liu; Tong Zhou; Shang-yi Chi; Chong‐hao Bi

doi:10.1016/j.jfoodeng.2022.111196

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High-pressure homogenization modified chickpea protein: Rheological properties, thermal properties and microstructure

Zhigang Huang Xueying Wang Jiayi Zhang Yi Liu Tong Zhou Shang-yi Chi Chong‐hao Bi

Year: 2022 Journal: Journal of Food Engineering Vol: 335 Pages: 111196-111196 Publisher: Elsevier BV

DOI: 10.1016/j.jfoodeng.2022.111196

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Keywords:

Rheology Microstructure Homogenization (climate) Surface modification Solubility Materials science Protein isolate Bioavailability Chemical engineering High pressure Chemistry Viscosity Composite material Food science Organic chemistry Thermodynamics Biology Physical chemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Protein Hydrolysis and Bioactive Peptides

Life Sciences → Biochemistry, Genetics and Molecular Biology → Molecular Biology

Meat and Animal Product Quality

Life Sciences → Agricultural and Biological Sciences → Animal Science and Zoology

High-pressure homogenization modified chickpea protein: Rheological properties, thermal properties and microstructure

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