Food chemistryPectinsSucroseVicia fabaGelsPlant Proteins
Heat-induced gelation properties of faba bean protein isolate at acidic condition: Impact of high methoxyl pectin and sucrose.
Jacob Thomsen, Muxin Zhao, Jiajia Rao, Bingcan Chen
Published: 202610.1016/j.foodchem.2025.147617
Abstract
Polysaccharides are often mixed into protein gel systems to improve functionality. Here, high methoxyl pectin (HMP) was mixed with faba bean protein isolate (FBPI) at pH = 3.0 at various mass ratios (24:1, 12:1, and 6:1) and sucrose levels (0, 10, 20…
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