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You searched for: Author "Trivedi, Jigar" Remove constraint Author: "Trivedi, Jigar" Subject heat stability Remove constraint Subject: heat stability Subject food industry Remove constraint Subject: food industry
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1. Impact of controlled shearing on solubility and heat stability of pea protein isolate dispersed in solutions with adjusted ionic strength

Author:
Trivedi, Jigar,   et al.   ; Bogahawaththa, Dimuthu; Chau, Nguyen Hoang Bao; Dissanayake, Muditha; Vasiljevic, Todor;     Show all 5 Authors
Source:
Food research international 2019 v.125 pp. 108522
ISSN:
0963-9969
Subject:
dispersions; food industry; food processing; heat; heat stability; hydrophobicity; ionic strength; pH; pea protein; protein isolates; solubility
Abstract:
... Pea protein isolates (PPI) have sustained an increasing demand in the food industry as a substitute for animal-origin proteins. Shearing is an integral part of food processing that can change properties of proteins and their functionality. PPI dispersions prepared at 4 or 8% concentration (w/w protein), pH 6.8 or 7.5 and under ionic strength (IS) 100, 200 mM or non-adjusted, were subjected to cont ...
DOI:
10.1016/j.foodres.2019.108522

2. Impact of selected process parameters on solubility and heat stability of pea protein isolate

Author:
Trivedi, Jigar,   et al.   ; Bogahawaththa, Dimuthu; Bao Chau, Nguyen Hoang; Dissanayake, Muditha; Vasiljevic, Todor;     Show all 5 Authors
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.102 pp. 246-253
ISSN:
0023-6438
Subject:
UHT treatment; dispersions; food industry; functional properties; heat stability; ingredients; ionic strength; pH; pea protein; protein aggregates; protein isolates; solubility
Abstract:
... Pea protein isolate (PPI) is considered a promising substitute for commonly used protein ingredients of animal origin. Its application in food industry is limited by lack of scientific knowledge on functional properties including solubility. PPI dispersions adjusted to concentration (4% or 8% w/w protein), pH (6.8 or 7.5) and ionic strength (IS non-adjusted, 50 or 100 mM) were subjected to two ind ...
DOI:
10.1016/j.lwt.2018.12.034