Effect of Xanthan, Guar, and Carrageenan Gums on the Physicochemical Properties of Hypoallergenic Pea Protein-Based Dysphagia-Friendly Matrices

Due to the allergenicity of soy protein, this study aimed to develop a hypoallergenic, dysphagia-friendly matrix using pea protein isolate. We investigated the effects of three hydrocolloid thickeners—xanthan gum (XG), guar gum (G), and carrageenan (C)—at various concentrations on the matrices’ rheo...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Huaiwen Yang, Chi-Chung Hua, Po-Hsun Huang
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2026-01-01
Schriftenreihe:	Foods
Schlagworte:	dysphagia xanthan gum guar gum carrageenan rheological properties texture analysis
Online-Zugang:	https://www.mdpi.com/2304-8158/15/2/284
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