Oat β-glucan modulates gelation of commercial pea protein isolates and reveals differences in their properties
Adding dietary fibres to proteins can enhance gelling, making it a promising approach to improve the structure for clean-label, plant-based foods. Various fibres may induce this effect, but the general applicability in protein gels is unclear. In this study, a commercial oat β-glucan rich ingredient...
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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2026-06-01
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| Schriftenreihe: | Future Foods |
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| Online-Zugang: | http://www.sciencedirect.com/science/article/pii/S2666833526001425 |
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