TY  - JOUR
AU  - Moreno Conde, Helena María
AU  - Domínguez-Timón, Fátima
AU  - Díaz Díaz Chirón, María Teresa
AU  - Pedrosa, Mercedes 
AU  - Borderías, Javier 
AU  - Tovar, Clara 
PY  - 2020
DO  - 10.1016/j.foodhyd.2019.105375
SN  - 0268-005X
UR  - https://hdl.handle.net/20.500.14352/97990
T2  - Food Hydrocolloids
AB  - The gelling of two commercial pea protein isolates (PPI) at 20% and 23% PPI concentration, and the effect of microbial transglutaminase (-0- and -5- U/g protein), were analysed. The final aim was to get PPI gels with textural properties enough to make...
LA  - eng
M2  - 1
PB  - Elsevier
KW  - Pea protein isolate
KW  - Transglutaminase
KW  - Viscoelasticity
KW  - Cohesiveness
TI  - Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties
TY  - journal article
VL  - 99
ER  -