Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride
This study aimed to investigate the impact of gellan gum (GG) and sodium chloride (NaCl) on the physicochemical and functional attributes of pea protein isolate (PPI) within colloidal and gel systems. Results showed that GG reduced the solubility of PPI and induced the exposure of hydrophobic groups...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500745X |
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