{"title":"Assessment of the Physicochemical and Textural Properties of Food Hydrogels Obtained Using Pea Protein and Gellan Gum","authors":"A. Hilal, A. Florowska, T. Florowski, M. Wroniak","doi":"10.3390/foods2023-15112","DOIUrl":null,"url":null,"abstract":": The aim of this research was to evaluate the physicochemical and textural properties of food hydrogels produced using pea protein and gellan gum. The obtained samples were analyzed in terms of their volumetric gelling index, microrheology, texture, physical stability","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"40 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods 2023","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/foods2023-15112","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
: The aim of this research was to evaluate the physicochemical and textural properties of food hydrogels produced using pea protein and gellan gum. The obtained samples were analyzed in terms of their volumetric gelling index, microrheology, texture, physical stability
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
