Pea Protein Rheology: Heat-Induced Gelation and Digestion Behavior

Pea protein is gaining importance as a promising alternative protein source thanks to its favorable amino acid composition, digestibility, low allergenic potential, broad availability and non-GMO positioning.

In this webinar, we explore how rheological and structural characterization can help understand pea protein behavior during heat-induced gelation and in-vitro digestion. The session will focus on key properties such as gelling temperature, gel stability and gel strength, as well as structural changes during digestion investigated with rheological and microscopic methods.

Join us to learn how analytical insight can support the development of stable, functional and nutritionally relevant pea-protein formulations.

Our special guest:
Dr.-Ing. Xiaoai Guo
Head Centre of Food Physics & Head Structure + Functionality
German Institute of Food Technologies