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

Poster (Scientific congresses and symposiums)

Othmeni, Ines; Blecker, Christophe; Karoui, Romdhane

2024 • 6th Food Structure and Functionality Symposium: Meeting the sustainability challenge

Peer reviewed

Permalink
https://hdl.handle.net/2268/327658

Poster FSTR.pdf

Author preprint (4.54 MB)

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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 de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem)

Language :

English

Title :

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

Publication date :

06 October 2024

Event name :

6th Food Structure and Functionality Symposium: Meeting the sustainability challenge

Event place :

Bruges, Belgium

Event date :

06/10/2024 - 09/10/2024

Peer review/Selection committee :

Peer reviewed

Available on ORBi :

since 29 January 2025

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59 (7 by ULiège)

Number of downloads

3 (3 by ULiège)