The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream

The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream

The objective of this study was to substitute partially fat with pea protein isolate (PP)/rutin (Ru) complexes to produce a healthy and stable low-fat whipped cream. Ru enhanced the foam properties of PP. The Ru binding equivalent was the best at a mass ratio of PP/Ru of 64:4, the PP/Ru complexes pa...

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Bibliographic Details
Main Authors: Chunyang Xia, Fangxiao Lou, Shuo Zhang, Tianfu Cheng, Zhaodong Hu, Zengwang Guo, Ping Ma
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Cream
Foam
Pea protein isolate
Rutin
Interfacial rheology
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524010289
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