Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials

Dried porous materials based on plant proteins are attracting large attention thanks to their potential use as sustainable food ingredients. Nevertheless, plant proteins present lower gelling properties than animal ones. Plant protein gelling could be improved by optimising gelation conditions by ac...

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Detalles Bibliográficos
Autores principales: De Berardinis, Lorenzo, Plazzotta, Stella, Manzocco, Lara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858295/
https://www.ncbi.nlm.nih.gov/pubmed/36661828
http://dx.doi.org/10.3390/gels9010062

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858295/
https://www.ncbi.nlm.nih.gov/pubmed/36661828
http://dx.doi.org/10.3390/gels9010062

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