Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment

The interaction between fish skin gelatin (FG) and pea protein isolate (PPI) was investigated at the air-water interface (A-W) before and after a high intensity (275 W, 5 min) ultrasound treatment (US). We analyzed the properties of the single protein suspensions as well as an equal ratio of FG:PPI...

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Detalles Bibliográficos
Autores principales: Odelli, Davide, Sarigiannidou, Krystalia, Soliani, Alberto, Marie, Rodolphe, Mohammadifar, Mohammad Amin, Jessen, Flemming, Spigno, Giorgia, Vall-llosera, Mar, de Carvalho, Antonio Fernandes, Verni, Michela, Casanova, Federico
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909765/
https://www.ncbi.nlm.nih.gov/pubmed/35267292
http://dx.doi.org/10.3390/foods11050659

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909765/
https://www.ncbi.nlm.nih.gov/pubmed/35267292
http://dx.doi.org/10.3390/foods11050659

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