Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure

Walnut protein is a kind of natural, high-quality plant protein resource. However, its high content of gluten, strong hydrophobicity and poor gelation ability have greatly limited its development and utilization in gel products. It was found in this experiment that ultrasonic power combined with tra...

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Detalles Bibliográficos
Autores principales: Liu, Yanlong, Lei, Yuqing, Kang, Xu, Ouyang, Hui, Li, Xiuting, Yu, Xiongwei, Gu, Qianhui, Li, Shugang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957005/
https://www.ncbi.nlm.nih.gov/pubmed/36826261
http://dx.doi.org/10.3390/gels9020091

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957005/
https://www.ncbi.nlm.nih.gov/pubmed/36826261
http://dx.doi.org/10.3390/gels9020091

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