Improvement of gel properties and molecular mechanism of modified sunflower meal protein gel by gellan gum
Modified sunflower meal protein (MSMP) by high-pressure processing-assisted limited enzymatic hydrolysis (HPP-LEH) displays good color and solubility, but its gelation properties remain inadequate. To address this, the present study investigated the enhancement of MSMP gel properties using gellan gu...
Tallennettuna:
| Päätekijät: | , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Elsevier
2025-08-01
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| Sarja: | Food Chemistry: X |
| Aiheet: | |
| Linkit: | http://www.sciencedirect.com/science/article/pii/S2590157525008260 |
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