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...
Gardado en:
| Principais autores: | , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2026-06-01
|
| Series: | Future Foods |
| Assuntos: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S2666833526001425 |
| Tags: |
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|