Effect of Ca2+ on Properties and Structure of Heat-Induced and Cold-Induced Pea Protein Gels

In order to improve the gel properties of pea protein isolate (PPI), heat-induced and cold-induced gels were prepared using PPI solution with added Ca2+. The effect of Ca2+ concentration on the gel strength, water-holding capacity and dynamic rheology of heat-induced and cold-induced gels was invest...

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Auteur principal:	WAN Xinran, ZHU Tingwei, LU Zijiao, YANG Yue, QI Gaigai, CUI Wan, GUO Xingfeng, CHEN Fusheng
Format:	Artigo
Langue:	Inglês
Publié:	China Food Publishing Company 2025-08-01
Collection:	Shipin Kexue
Sujets:	pea protein isolate; cacl2; heat-induced gel; cold-induced gel; gel properties; physicochemical properties
Accès en ligne:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-16-008.pdf
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