Pea Protein Mixtures as Structuring Agent in Edible Soft Materials

Samenvatting

The PhD thesis systematically connects the molecular behavior of pea proteins to its ability to create structures in model edible soft materials. The research investigates the interaction of pea proteins between them and between proteins and carbohydrates and fats. The interactions are attributed to the material property of the food material. The research provides a framework to create food textures by tuning the interaction between different components in peas.