Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenan
Author:
Funder
Norges Teknisk-Naturvitenskapelige Universitet
National Research Council Canada
Norges Forskningsråd
Publisher
Elsevier BV
Subject
Food Science
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1. Influence of dextrans on the textural, rheological, and microstructural properties of acid-induced faba bean protein gels;Food Chemistry: X;2024-03
2. Effects of Dextran on the Gel Properties of Faba Bean Protein Isolates Prepared Using Different Processes;Gels;2023-12-12
3. Techno‐functional properties of dry‐fractionated plant‐based proteins and application in food product development: a review;Journal of the Science of Food and Agriculture;2023-12-09
4. Coagulation of Hydrophobic Ionic Associates of Cetyltrimethylammonium Bromide and Carrageenan;Molecules;2023-11-14
5. Formation and characterisation of concentrated emulsion gels stabilised by faba bean protein isolate and its applications for 3D food printing;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2023-08
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