Effect of the Concentration, pH, and Ca(2+) Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean

Given consumer trends propelling a movement toward using plant protein in the food industry and searching for alternative protein ingredients by the industry, this study aimed to assess the influence of factors such as protein concentration, medium pH, and the presence of a divalent ion (Ca(2+)) upo...

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Detalles Bibliográficos
Autores principales: Quintero, Julián, Torres, Juan D., Corrales-Garcia, Ligia Luz, Ciro, Gelmy, Delgado, Efren, Rojas, John
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563406/
https://www.ncbi.nlm.nih.gov/pubmed/36230192
http://dx.doi.org/10.3390/foods11193116

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563406/
https://www.ncbi.nlm.nih.gov/pubmed/36230192
http://dx.doi.org/10.3390/foods11193116

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