Effect of high-pressure jet processing on the structure and physicochemical properties of plant protein isolate aqueous dispersions

Keyphrases

• Physicochemical Properties 100%
• High-speed Jet 100%
• Aqueous Dispersion 100%
• Structure Properties 100%
• Protein Aggregates 33%
• Plant Protein 33%
• Protein Body 33%
• Large Proteins 33%
• Protein Isolate 33%
• Particle Size 16%
• Structural Properties 16%
• Supernatant 16%
• Dissociation 16%
• Plant Sources 16%
• Pressurization 16%
• Food Systems 16%
• Covalent Bond 16%
• Native PAGE 16%
• Foaming Capacity 16%
• Protein-rich 16%
• Isolated Protein 16%
• Soluble Fraction 16%
• Soy Protein Isolate 16%
• Linear Reduction 16%
• Emulsion Stability 16%
• Low Water Solubility 16%
• Novel Ingredients 16%
• Clean Label 16%
• Small Proteins 16%
• Label Claims 16%
• Monomeric Units 16%

Food Science

• Protein Isolates 100%
• Pea Protein Isolate 100%
• Plant Protein Isolate 100%
• Vegetable Protein 50%
• Food systems 50%
• Protein-rich 50%
• Soy Protein 50%
• Radical Scavenging Activity 50%
• Clean Label 50%
• Foaming Capacity 50%
• Novel Ingredients 50%