Exploration of Pea Protein Isolate–Sodium Alginate Complexes as a Novel Strategy to Substitute Sugar in Plant Cream: Synergistic Interactions Between the Two at the Interface

Exploration of Pea Protein Isolate–Sodium Alginate Complexes as a Novel Strategy to Substitute Sugar in Plant Cream: Synergistic Interactions Between the Two at the Interface

This study aims to explore the feasibility of using pea protein isolate (PPI)/sodium alginate (SA) complex as a sugar substitute to develop low sugar plant fat cream. Firstly, this study analyzed the influence of SA on the structure and physicochemical properties of PPI and evaluated the types of in...

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Bibliographic Details
Main Authors: Jingru Sun, Xiyuan Yang, Jingjing Diao, Yichang Wang, Changyuan Wang
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
pea protein isolate
sodium alginate
whipped cream
interface characteristics
synergistic interactions
Online Access:https://www.mdpi.com/2304-8158/14/6/991
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