Surface morphology of soybean, pea, whey protein isolates, and their dried gels

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dc.contributor.authorPolumbryk, Maksim
dc.contributor.authorShestel, Olena
dc.contributor.authorYatsenko, Olga
dc.contributor.authorYushchenko (Gonchar), Natalia
dc.contributor.authorBandura (Kuzmyk), Uliana
dc.date.accessioned2019-07-16T11:47:07Z
dc.date.available2019-07-16T11:47:07Z
dc.date.issued2019
dc.description.abstractThis study proved that SEM is a promising technique which helps to choose componentsin the composition of stabilizer dependently on the product type. It was found that theincreased amount of milk resulted in the development of 3D structure formation, as expected. Pea isolate was characterized by the great ability to the crosslinking between macromolecules of proteins. Therefore it cannot be used in the butter pastes, but may be especially useful in the cheese manufacturing. This study is limited by a low number of studied proteins isolates.Further study on larger number of proteins isolates is necessary to investigate role ofhydration level on the 3D- structure development.uk_UA
dc.identifier.citationSurface morphology of soybean, pea, whey protein isolates, and their dried gels / M. Polumbryk, O. Shestel, O. Yatsenko, N. Yuschenko, U. Kuzmyk // Ukrainian Food Journal. – 2019. – №1. – Р. 70-79uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/30004
dc.language.isoenuk_UA
dc.subjectmorphologyuk_UA
dc.subjectморфологіяuk_UA
dc.subjectproteinsuk_UA
dc.subjectбілкиuk_UA
dc.subjectwheyuk_UA
dc.subjectсироваткаuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.subjectкафедра технології ресторанної і аюрведичної продукціїuk_UA
dc.subjectкафедра готельно-ресторанної справиuk_UA
dc.titleSurface morphology of soybean, pea, whey protein isolates, and their dried gelsuk_UA
dc.typeArticleuk_UA

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