Gels (Basel, Switzerland)
High-Temperature Gelation and Structural Characterisation of Commercial Yellow Pea, Faba Bean, and Mungbean Protein-Starch Systems.
Niorie Moniharapon, Minqian Zhu, Lucinda Daborn, Sushil Dhital
Published: 202610.3390/gels12010089
Abstract
The heating of plant proteins at high temperatures is often associated with phase separation due to the aggregation of protein fractions, resulting in weak or discontinuous gels in liquid processing systems. This study examined the high-temperature g…
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