Impact of pH on the structure and foaming properties of pea protein isolate: Investigation of the structure – Function relationship

Othmeni, Ines; Blecker, Christophe; Karoui, Romdhane

Poster (Scientific congresses and symposiums)

Othmeni, Ines; Blecker, Christophe; Karoui, Romdhane

2024 • Sustainable Protein Forum

Editorial reviewed

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https://hdl.handle.net/2268/318524

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Keywords :

pea protein; foaming properties; foamscan; structure

Disciplines :

Food science

Author, co-author :

Othmeni, Ines ; Université de Liège - ULiège > TERRA Research Centre

Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)

Karoui, Romdhane; Université d'Artois [FR]

Language :

English

Title :

Impact of pH on the structure and foaming properties of pea protein isolate: Investigation of the structure – Function relationship

Publication date :

30 April 2024

Number of pages :

Event name :

Sustainable Protein Forum

Event organizer :

American oil chemists' society (AOCS)

Event place :

Montréal, Canada

Event date :

28/04/2024 - 01/05/2024

Audience :

International

Peer reviewed :

Editorial reviewed

Available on ORBi :

since 22 May 2024

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