In-depth exploration of the structure of pea albumin, its fractions and their heating and foaming properties
SAXS data analyzed with high-resolution structure models allowed for an in depth understanding of the structural changes of PA1 and PA2, and provided a mechanistic understanding of the relationships between structure, composition, and technological functionality of the albumin fractions from pea.
Authors
- Antara Pal (ORCID: https://orcid.org/0000-0002-8998-6771)
- Jacob J. K. Kirkensgaard (ORCID: https://orcid.org/0000-0001-6265-0314)
- Dionysios D. Neofytos (ORCID: https://orcid.org/0000-0003-0594-2163)
- Ruifen Li (ORCID: https://orcid.org/0000-0002-6253-9568)
- Jan Skov Pedersen (ORCID: https://orcid.org/0000-0002-7768-0206)
- Milena Corredig
Institutions
- University of Copenhagen (DK)
- Aarhus University (DK)
Publication Details
- Journal
- Journal of Colloid and Interface Science
- Published
- 2025-04-05
- DOI
- https://doi.org/10.1016/j.jcis.2025.137507
- Citations
- 12
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 13.95
Funders
- Villum Fonden
- Novo Nordisk
- Novo Nordisk Fonden