Effect of calcium/sodium addition on rice starch-chickpea protein hydrolysate complexes: Microstructure, rheological properties and digestibility
In the present study, we investigated for the first time the effects of different concentration ranges (0–2 %, w/w) of CaCl2 and NaCl on the microstructure, physicochemical properties and digestibility of rice starch-chickpea protein hydrolysate (RS-CPH) complexes. The results showed that CaCl2 (0–1...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003839 |
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