Journal of texture studiesRheologyCarrageenanHydrogen-Ion ConcentrationEmulsionsGels
Texture, Meltability, and Rheology of Faba Bean Protein/Kappa-Carrageenan Emulsion Gels: Impact of Protein Concentration, pH, Ionic Strength, and Storage.
Evangelina R Cappa, Agustina Delmonte, Osvaldo E Sponton, Liliana G Santiago, Adrián A Perez
Published: 202510.1111/jtxs.70052
Abstract
This study investigates the texture, meltability, and rheology of faba bean protein concentrate (FPC)/kappa-carrageenan (KC) emulsion gels, focusing on the impact of protein concentration (1%-4% w/w), pH (4-7), ionic strength (0 and 0.171 M NaCl), an…
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