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...
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| Huvudupphov: | , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
MDPI AG
2024-12-01
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| Serie: | Gels |
| Ämnen: | |
| Länkar: | https://www.mdpi.com/2310-2861/11/1/18 |
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