Effect of limited proteolysis and CaCl

Rheology Calcium Chloride / chemistry Pea Proteins / chemistry Carboxymethylcellulose Sodium / chemistry Proteolysis Gels / chemistry Hydrophobic and Hydrophilic Interactions Digestion Pisum sativum / chemistry Microscopy, Electron, Scanning Hydrolysis Electrophoresis, Polyacrylamide Gel
Enzymatic hydrolysis Gelation Plant protein Protein-protein interaction Rheology

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
Jul 2024
Historique:
received: 13 01 2024
revised: 09 04 2024
accepted: 07 05 2024
medline: 2 6 2024
pubmed: 2 6 2024
entrez: 1 6 2024
Statut: ppublish

Résumé

Limited proteolysis, CaCl

Identifiants

DOI: 10.1016/j.foodres.2024.114474 PMID: 38823865
pubmed: 38823865
pii: S0963-9969(24)00544-1
doi: 10.1016/j.foodres.2024.114474
pii:
doi:

Substances chimiques

Calcium Chloride M4I0D6VV5M
Pea Proteins 0
Carboxymethylcellulose Sodium K679OBS311
Gels 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

114474

Informations de copyright

Copyright © 2024 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Niloufar Nourmohammadi (N)

Department of Animal, Veterinary and Food Sciences, University of Idaho, 875 Perimeter Drive, Moscow, ID 83844, United States.

Osvaldo H Campanella (OH)

Department of Food Science and Technology, the Ohio State University, 2015 Fyffe Rd, Columbus, OH 43210, United States.

Da Chen (D)

Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN47907, United States. Electronic address: chen3370@purdue.edu.

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Classifications MeSH

questionsmedicales.fr › Disciplines des sciences naturelles › Physique › Rhéologie › Effect of limited proteolysis and CaCl
questionsmedicales.fr › Produits chimiques inorganiques › Composés du chlore › Acide chlorhydrique › Chlorure de calcium › Effect of limited proteolysis and CaCl
questionsmedicales.fr › Aliments et boissons › Aliments › Protéines alimentaires › Protéines de légume › Protéines de pois › Effect of limited proteolysis and CaCl
questionsmedicales.fr › Glucides › Polyosides › Glucanes › Méthylcellulose › Carboxyméthylcellulose de sodium › Effect of limited proteolysis and CaCl
questionsmedicales.fr › Métabolisme › Protéolyse › Effect of limited proteolysis and CaCl
questionsmedicales.fr › Préparations pharmaceutiques › Colloïdes › Gels › Effect of limited proteolysis and CaCl
questionsmedicales.fr › Phénomènes chimiques › Interactions hydrophobes et hydrophiles › Effect of limited proteolysis and CaCl
questionsmedicales.fr › Phénomènes physiologiques de l'appareil buccodentaire et de l'appareil digestif › Phénomènes physiologiques de l'appareil digestif › Digestion › Effect of limited proteolysis and CaCl
questionsmedicales.fr › Techniques d'investigation › Microscopie électronique › Microscopie électronique à balayage › Effect of limited proteolysis and CaCl
questionsmedicales.fr › Phénomènes chimiques › Hydrolyse › Effect of limited proteolysis and CaCl
questionsmedicales.fr › Techniques d'investigation › Techniques électrochimiques › Électrophorèse › Électrophorèse sur gel de polyacrylamide › Effect of limited proteolysis and CaCl