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- W2499017849 abstract "Pea protein isolate (PPI) is used in many food formulations, due to its low cost, commercial availability and excellent amino acid profile. The objective of this study was to determine the emulsification properties of PPI. Particle size of PPI powders showed neither temperature (25-65°C) nor time (up to 24h) increased solubilisation of powder particles during mixing. Heating PPI dispersions (10%, w/w, protein) from 45 to 90°C led to an increase in storage modulus (G'; Pa) at 71°C, indicating the onset of protein aggregation. Gel formation occurred at 79°C (G'>1Pa). Pea protein-stabilised emulsions made using homogenization (15MPa; 1 pass) or microfluidization (50MPa; 1 pass) resulted in the formation of cold-set gels, with gel strength increasing with increasing oil concentration and fluidic pressure. Droplet size and viscosity of pea protein-stabilised emulsions decreased and increased, respectively, with increasing ultrasonication time. Overall, ultrasonication (<50°C) can create a uniform droplet size emulsion, while, homogenization and microfluidization can produce cold-set gels for use in a wide-range of food applications." @default.
- W2499017849 created "2016-08-23" @default.
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- W2499017849 date "2016-11-01" @default.
- W2499017849 modified "2023-10-14" @default.
- W2499017849 title "Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication" @default.
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- W2499017849 doi "https://doi.org/10.1016/j.foodres.2016.07.024" @default.
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