Formation and characterization of solid fat mimetic based on pea protein isolate/polysaccharide emulsion gels

The emulsion gels that can be used as solid fat replacers were produced with different polysaccharides (κ-carrageenan, κC; high-acyl gellan, HA; konjac glucomannanon, and KGM), pea protein isolate (PPI) and sunflower seed oil. The effect of polysaccharide concentration on the texture, rheological pr...

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Detalles Bibliográficos
Autores principales: Hou, Wenbo, Long, Jie, Hua, Yufei, Chen, Yeming, Kong, Xiangzhen, Zhang, Caimeng, Li, Xingfei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9684638/
https://www.ncbi.nlm.nih.gov/pubmed/36438737
http://dx.doi.org/10.3389/fnut.2022.1053469

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9684638/
https://www.ncbi.nlm.nih.gov/pubmed/36438737
http://dx.doi.org/10.3389/fnut.2022.1053469

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