Glossary
Pea proteins : structure, extraction and functionalities

micellisation; micellization

Technique for precipitating proteins in their native state by reducing the ionic strength of a solubilized protein system in the presence of salts.

micro-fluidisation; microfluidization

Dispersion or homogenization technique at very high pressure involving the passage of a liquid through one or more microchannels generating shear, cavitation and turbulence forces.

isoelectric point

pH corresponding to the balance between negative and positive charges within the protein

thermo-denaturation thermo-denaturation

Effect of heat on protein structure disorganization due to disruption of low-energy intermolecular bonds or disulfide bridges

tofu; tofu

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