Comparison of Thermal and High-Pressure Gelation of Potato Protein Isolates

Potato protein isolate (PPI), a commercial by-product of the starch industry, is a promising novel protein for food applications with limited information regarding its techno-functionality. This research focused on the formation of both thermal and high-pressure gels at acidic and neutral pH levels....

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Detalles Bibliográficos
Autores principales: Katzav, Hadas, Chirug, Libi, Okun, Zoya, Davidovich-Pinhas, Maya, Shpigelman, Avi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466217/
https://www.ncbi.nlm.nih.gov/pubmed/32748833
http://dx.doi.org/10.3390/foods9081041

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466217/
https://www.ncbi.nlm.nih.gov/pubmed/32748833
http://dx.doi.org/10.3390/foods9081041

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