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Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels

In this study, we discovered that a certain concentration of Na(+) (15 mM) significantly improved the bond strength (12.94 ± 0.93 MPa), thermal stability (72.68 °C), rheological properties, and textural attributes of walnut protein isolate (WNPI)-κ-carrageenan (KC) composite gel. Electrostatic force...

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Detalles Bibliográficos
Autores principales:	Lei, Yuqing, Ouyang, Hui, Peng, Wu, Yu, Xiongwei, Jin, Long, Li, Shugang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141317/ https://www.ncbi.nlm.nih.gov/pubmed/35621557 http://dx.doi.org/10.3390/gels8050259

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