Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein

The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gels, i.e., a higher storage modulus, lower tangent delta, and l...

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Detalles Bibliográficos
Autores principales: Tomczyńska-Mleko, Marta, Terpiłowski, Konrad, Pérez-Huertas, Salvador, Sapiga, Viktoria, Polischuk, Galina, Sołowiej, Bartosz, Nastaj, Maciej, Wesołowska-Trojanowska, Marta, Mleko, Stanisław
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217760/
https://www.ncbi.nlm.nih.gov/pubmed/37238850
http://dx.doi.org/10.3390/foods12102030

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217760/
https://www.ncbi.nlm.nih.gov/pubmed/37238850
http://dx.doi.org/10.3390/foods12102030

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