Food chemistryHydrogen-Ion ConcentrationPolysaccharidesGelsArachisDendrobium
Effect of pH shift on the formation and structural properties of Inca peanut albumin-Dendrobium officinale polysaccharide composite gels.
Bin Han, Honglang Liu, Lixuan Chen, QianJun Ye, Pan Li, Bing Du, Lu Li
Published: 202610.1016/j.foodchem.2025.147105
Abstract
Herein, we investigated the effects of different pH conditions (pH 2-10) on the formation, structure, and properties of heat-induced composite gels composed of Inca peanut albumin (IPA) and Dendrobium officinale polysaccharide (DOP). Results indicate…
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