The Influence of Protein Components on Quinoa Protein–Xanthan Gum Complex Gels at Different pH Levels
The study aimed to prepare complex gels of sonicated quinoa protein (QP) and polysaccharides, comparing the effects of different protein components and pH on gel properties. FTIR analysis demonstrated that the β-structure in protein at pH 7.0 was enhanced by ultrasonic treatment, which could promote...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
|
| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/10/12/840 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!