Starch controls brittleness in emulsion-gels stabilized by pea flour

Enzymatic Modifications of Pea Protein and Its Application in 1 Protein-cassava and Corn Starch Gels

Pea starch, a starch of high amylose content.

Two general classes of starch have been recognized up to the present time, the common starches, containing both amylose and amylopectin molecules, and the waxy or glutinous cereal starches, which are comprised almost entirely of amylopectin. The first class can, in turn, be subdivided into two broad groups, one composed of the so called root starches, such as t’apioca, potato, a,nd sweet potato...

BslA-stabilized emulsion droplets with designed microstructure

Emulsions are a central component of many modern formulations in food, pharmaceuticals, agrichemicals and personal care products. The droplets in these formulations are limited to being spherical as a consequence of the interfacial tension between the dispersed phase and continuous phase. The ability to control emulsion droplet morphology and stabilize non-spherical droplets would enable the mo...

Long-term Efficacy of Protein-enriched Pea Flour against Tribolium Castaneum (coleoptera: Tenebrionidae) in Wheat Flour

Long-term efficacy of the protein-enriched flour of pea (Pisum sativum L. var. Bonneville) in its toxicity, progeny reduction and organoleptic properties was evaluated by combining it with wheat flour and testing the admixture against the red flour beetle, Tribolium castaneum (Herbst). The toxicity and progeny-reducing effects of the wheat flour treated with protein-enriched pea flour were stab...

Viscoelasticity of Depletion-Induced Gels in Emulsion-Polymer Systems

Using rheometry and light scattering, we have studied the viscoelasticity of gels formed by the kinetically arrested phase separation in an emulsion-polymer mixture; to prevent the gels from collapsing under their own weight, we have used an isopycnic solvent. At constant osmotic pressure (set by the polymer concentration) and droplet volume fractionsφ well above the gelation transition, we fin...