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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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Principais autores: Dan Zhang, Da Chen, Osvaldo H. Campanella
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-12-01
Serier:Gels
Fag:
plant protein gels
CaCl<sub>2</sub>
rheology
microstructure
interactions
Online adgang:https://www.mdpi.com/2310-2861/11/1/18
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