Food chemistryChitosanSolanum tuberosumPlant ProteinsGelsHydrogen-Ion Concentration
Ultrasound-assisted heat-induced gelation properties of potato protein - carboxymethyl chitosan complexes: modulation by pH and ionic strength.
Xu Zhao, Kaili Wang, Zhixin Xie, Huaijie Zhang, Mingyao Pang, Siyuan Liu, Bo Tian, Zhibiao Feng
Published: 202610.1016/j.foodchem.2025.147271
Abstract
This study systematically investigated the gelation behavior of potato protein (PP) - carboxymethyl chitosan (CMCS) composite gels under varying pH (3.0, 6.0, 10.0) and ionic strengths (0 mol·L-1, 0.1 mol·L-1, 0.3 mol·L-1 CaCl₂). The results demonstr…
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