Heat-induced gels from pea protein soluble colloidal aggregates: Effect of calcium addition or pH adjustment on gelation behavior and rheological properties
Author:
Funder
China Scholarship Council
Københavns Universitet
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference47 articles.
1. Influence of charged and non-charged co-solutes on the heat-induced aggregation of soy and pea proteins at pH 7.0;Amagliani;Food Hydrocolloids,2023
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3. Acid-induced gelation of whey protein polymers: Effects of pH and calcium concentration during polymerization;Britten;Food Hydrocolloids,2001
4. Influence of NaCl and CaCl2 on cold-set gelation of heat-denatured whey protein;Bryant;Journal of Food Science,2000
5. Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior;Buhl;Food Hydrocolloids,2019
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