Dispersion of zein into pea protein with alkaline agents imparts cohesive and viscoelastic properties for plant-based food analogues

Keyphrases

• Viscoelastic Properties 100%
• Cohesive Properties 100%
• Zein 100%
• Plant-based Foods 100%
• Pea Protein 100%
• Alkaline Agent 100%
• Plant Protein 80%
• Hydroxide 60%
• Arginine 60%
• Cohesiveness 60%
• Viscoelasticity 40%
• Scanning Electron Microscopy 20%
• Fourier Transform Infrared Spectroscopy (FT-IR) 20%
• Composition Analysis 20%
• Strain Rate 20%
• Chemically Modified 20%
• Chicken 20%
• Secondary Structure 20%
• Animal Protein 20%
• Scanning Confocal Microscopy 20%
• Corn Protein 20%
• Small Deformation 20%
• Plant Use 20%
• Hardening Behavior 20%
• Texturization 20%
• Textural Features 20%
• High Strain Rate Deformation 20%
• Structure Composition 20%
• Flow Test 20%
• Hot Dog 20%
• Tender 20%
• Combination Treatment 20%
• Commercial Plant 20%
• Deformation Test 20%
• Food Processors 20%
• Wheat Gluten 20%
• Hydrocolloids 20%
• Product Specification 20%
• Protein Blends 20%
• Meat Substitutes 20%
• Plant Analog 20%
• Plant-based Formulations 20%
• Burger Patties 20%
• Protein Alternatives 20%
• Lubricated Squeezing Flow 20%

Food Science

• Arginine 100%
• Plant-Based Food 100%
• Vegetable Protein 66%
• Maize 33%
• Animal Protein 33%
• Hydrocolloid 33%
• Meat Substitute 33%