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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

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