{"title":"评估使用豌豆蛋白和结冷胶获得的食品水凝胶的物理化学和纹理特性","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":"{\"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}","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}
Assessment of the Physicochemical and Textural Properties of Food Hydrogels Obtained Using Pea Protein and Gellan Gum
: 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
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