The Effect of CaCl<sub>2</sub> on the Gelling Properties of Pea Protein–Pectin Dispersions
The effects of CaCl<sub>2</sub> addition before (PreCa) or after (PostCa) heating pea protein–pectin dispersions on the formed gel’s rheological and microstructural properties were investigated. Isothermal titration calorimetry (ITC) revealed that CaCl<sub>2</sub> bound both pea proteins and pectins...
Guardat en:
| Autors principals: | , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2024-12-01
|
| Col·lecció: | Gels |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2310-2861/11/1/18 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|