Effects of Ultrasound Treatment on Emulsifying Properties of Pea Protein Isolates Obtained from Four Different Pea Flour Varieties

Effects of Ultrasound Treatment on Emulsifying Properties of Pea Protein Isolates Obtained from Four Different Pea Flour Varieties

This study investigated the extraction and colloidal properties of pea protein isolates (PPIs) from four pea cultivars produced in a southern region in Italy. The control PPIs (C-PPIs) were obtained via an alkaline extraction and isoelectric precipitation method and then subjected to ultrasound trea...

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Bibliographic Details
Main Authors: Fatma Dadi, Ahmed Taha, Lucas Sales Queiroz, Naaman Francisco Nogueira Silva, Ipek Altay, Yuri Kominami, Rodolphe Marie, Aberham Hailu Feyissa, Jens J. Sloth, Heidi Olander Petersen, Mauro Grandi, Giorgia Spigno, Federico Casanova
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
pea protein
ultrasound
emulsions
physicochemical properties
FTIR
Online Access:https://www.mdpi.com/2304-8158/14/9/1634
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https://www.mdpi.com/2304-8158/14/9/1634

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