Iris Faber
YOU?
Author Swipe
View article: Enhanced gelling properties of fava bean proteins via the addition of commercial oat β-glucan ingredients
Enhanced gelling properties of fava bean proteins via the addition of commercial oat β-glucan ingredients Open
View article: Modulating commercial pea protein gel properties through the addition of phenolic compounds
Modulating commercial pea protein gel properties through the addition of phenolic compounds Open
The use of pea protein in dense food is limited because of the low gel strength. Commercial pea proteins were modified with phenolics under alkaline conditions (pH 9, 24 h) that favour covalent bonding. Three phenolic compounds that differ…