Pea and rice proteins with gellan gum and monovalent salts for the development of plant-based gels for food applications
Plant protein-polysaccharide gels can be affordable strategies to generate 3D structures for the development of products for the growing vegan market. We proposed to elaborate mixed rice and pea protein-gellan gum gels with improved textural properties. Systems were composed of 15 % (w/w) rice prote...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002117 |
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