Polyphenols Weaken Pea Protein Gel by Formation of Large Aggregates with Diminished Noncovalent Interactions.

Chen, Da; Zhu, Xiao; Ilavsky, Jan; Whitmer, Tanya; Hatzakis, Emmanuel; Jones, Owen G; Campanella, Osvaldo H

Chen, Da; Zhu, Xiao; Ilavsky, Jan; Whitmer, Tanya; Hatzakis, Emmanuel; Jones, Owen G; Campanella, Osvaldo H.

Afiliación

Chen D; Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States.
Zhu X; Research Computing, Information Technology at Purdue (ITaP), Purdue University, 155 South Grant Street, West Lafayette, Indiana 47907, United States.
Ilavsky J; X-ray Science Division, Argonne National Laboratory, 9700 South Cass Avenue, Lemont, Illinois 60439, United States.
Whitmer T; Department of Chemistry and Biochemistry, The Ohio State University, 100 West 18th Avenue, Columbus, Ohio 43210, United States.
Hatzakis E; Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States.
Jones OG; Department of Food Science, Purdue University, 745 Agriculture Mall Dr, West Lafayette, Indiana 47907, United States.
Campanella OH; Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States.

Biomacromolecules ; 22(2): 1001-1014, 2021 02 08.

Article en En | MEDLINE | ID: mdl-33494594

Asunto(s)

Proteínas de Guisantes; Polifenoles; Animales; Geles; Proteínas de Plantas; Té; Viscosidad

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polifenoles / Proteínas de Guisantes Límite: Animals Idioma: En Revista: Biomacromolecules Asunto de la revista: BIOLOGIA MOLECULAR Año: 2021 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Estados Unidos

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