Food research international (Ottawa, Ont.)CicerFermentationPediococcus pentosaceusGelsSolubility
Solid-state fermentation with Pediococcus pentosaceus overcomes gelation limitations of chickpea protein for gel and extrudate.
Xinwen Zhang, Siyi Zhou, Zhitong Zhou, Yanan Wang, Xiaohui Wu, Yinghan Zhao, Jianghua Li, Jian Chen, Xiao Liu
Published: 202610.1016/j.foodres.2025.117997
Abstract
Chickpea, with its high protein content and neutral flavor profile, represents an attractive plant protein source. However, its utilization is limited by poor protein solubility, which restricts its functionality in gel and extrudate. Solid-state fer…
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