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Physical Properties of Peanut and Soy Protein-Based Emulsion Gels Induced by Various Coagulants
Emulsions of peanut and soy proteins, including their major components (arachin, conarachin, glycinin and β−conglycinin), were prepared by ultrasonication (300 W, 20 min) at a constant protein concentration (4%, w/v) and oil fraction (30%, v/v). These emulsions were then induced by CaCl(2), transglu...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871780/ https://www.ncbi.nlm.nih.gov/pubmed/35200460 http://dx.doi.org/10.3390/gels8020079 |