Enhancing Rheological and Textural Properties of Gelatin-Based Composite Gels through Incorporation of Sesame Seed Oleosome-Protein Fillers

In this study, the protein and oleosomes of sesame seeds were extracted individually and used to prepare a gel composed of gelatin, protein, and oleosomes. Mixtures of gelatin and sesame seeds protein were prepared, and oleosomes with different percentages (0, 10, 20 and 30% of their weight) were us...

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Detalles Bibliográficos
Autores principales: Sheikh, Fatemeh, Hasani, Maryam, Kiani, Hossein, Asadollahzadeh, Mohammad Javad, Sabbagh, Farzaneh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606002/
https://www.ncbi.nlm.nih.gov/pubmed/37888348
http://dx.doi.org/10.3390/gels9100774

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606002/
https://www.ncbi.nlm.nih.gov/pubmed/37888348
http://dx.doi.org/10.3390/gels9100774

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