0000000000176745
AUTHOR
Jian Kuang
showing 3 related works from this author
Rheological properties of thermal gels of pea and egg white protein mixtures
2021
International audience
Effects of heat treatment on rheological properties of pea and egg white protein mixtures
2020
International audience; Partial substitution of animal protein by plant protein is a new opportunity to produce sustainable food for human beings. However, separated studies of plant protein and egg white cannot help to have a direct understanding of the complex structure in a mixed food product. In this work, we used low-denatured pea globulins (PG) in admixture with raw egg white (EW) to study the thermal and rheological behavior of the mixed systems submitted to heat treatment (>G’’) for all the protein samples whatever the pH. Higher storage modulus (G’) values for egg white indicated stronger elastic behavior as for the mixtures. From strain sweep experiments, the addition of PG in the…
Study of the interactions and physicochemical properties of pea and egg white protein mixtures : from the colloidal to the gelled state.
2022
In recent years, due to the growth of world population, people's consumption of animal protein has increased, leading to the increase of greenhouse gas emissions and land occupation. Therefore, it is necessary to partially replace animal protein with vegetable protein to increase the proportion of vegetable protein in daily consumption and developing mixed food systems seems to be one adequate solution. Pea proteins as a source of plant proteins have good nutritional properties but with limited functional properties while egg white (EW) has good functional properties such as gelling and foaming. Thereby, the physicochemical interactions from mixtures of both types of protein needs to be und…