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Effect of Flaxseed Gum on the Textural, Rheological, and Tribological Properties of Acid-Induced Soy Protein Isolate Gels

This study aimed to investigate the effects of incorporating different concentrations of flaxseed gum (FG) into acid-induced soy protein isolate (SPI) gels. The investigation focused on assessing the effects of FG on the textural, rheological, and tribological properties of the resultant SPI gels. T...

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Detalles Bibliográficos
Autores principales:	Chen, Cunshe, Ma, Peipei, Jiang, Siyuan, Bourouis, Imane, Pang, Zhihua, Liu, Xinqi, Wang, Pengjie
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10347051/ https://www.ncbi.nlm.nih.gov/pubmed/37447480 http://dx.doi.org/10.3390/polym15132834

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