Changes in texture, flavor, and protein digestion of low-salt chickpea surimi composite gel: Based on Kanto cooking model and peptidomics

Changes in texture, flavor, and protein digestion of low-salt chickpea surimi composite gel: Based on Kanto cooking model and peptidomics

Plant and animal protein complex systems are increasingly utilized in the food industry, but thermal processing effects on their quality still require investigation. Therefore, this study investigated the effect of cooking (Kanto cooking model, 85 °C, 0–12 h) on the quality of chickpea surimi compos...

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Bibliographic Details
Main Authors: Qianqian Zhang, Li Yuan, Yunfei Kong, Zhiyu Xiong, Yulong Bao, Ruichang Gao
Format: Article
Language:English
Published: Elsevier 2025-07-01
Series:Food Chemistry: X
Subjects:
Cooking time
Chickpea protein
Surimi gel
Texture
Flavor
In vitro digestion
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525006030
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