Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins

Understanding aggregation in food protein systems is essential to control processes ranging from the stabilization of colloidal dispersions to the formation of macroscopic gels. Patatin rich potato protein isolates (PPI) have promising techno-functionality as alternatives to established proteins fro...

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Detalles Bibliográficos
Autores principales: Andlinger, David J., Röscheisen, Pauline, Hengst, Claudia, Kulozik, Ulrich
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068184/
https://www.ncbi.nlm.nih.gov/pubmed/33917748
http://dx.doi.org/10.3390/foods10040796

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068184/
https://www.ncbi.nlm.nih.gov/pubmed/33917748
http://dx.doi.org/10.3390/foods10040796

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