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What is Heat Treatment Enhances Pea Protein Emulsions about?

The study investigates the effects of heat treatment on the emulsifying properties of pea proteins, revealing that heating at 95°C for 30 minutes enhances protein aggregation and improves emulsion stability. Emulsions formed with heated pea proteins exhibited higher protein adsorption and creaming stability compared to unheated proteins, with increased viscosity and stability against creaming at higher protein concentrations. The findings suggest that heated pea proteins have significant potential as effect

Author

Raquel Lima

Language

EN