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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...
Autores principales: | Quintero, Julián, Torres, Juan D., Corrales-Garcia, Ligia Luz, Ciro, Gelmy, Delgado, Efren, Rojas, John |
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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/PMC9563406/ https://www.ncbi.nlm.nih.gov/pubmed/36230192 http://dx.doi.org/10.3390/foods11193116 |
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