Interactions between pea protein and gellan gum for the development of plant-based structures.

Silva, F G; Passerini, A B S; Ozorio, L; Picone, C S F; Perrechil, F A

Silva, F G; Passerini, A B S; Ozorio, L; Picone, C S F; Perrechil, F A.

Afiliação

Silva FG; Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo (UNIFESP), Diadema, SP, Brazil.
Passerini ABS; Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo (UNIFESP), Diadema, SP, Brazil. Electronic address: a.passerini@unifesp.br.
Ozorio L; Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo (UNIFESP), Diadema, SP, Brazil.
Picone CSF; Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil. Electronic address: cpicone@unicamp.br.
Perrechil FA; Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo (UNIFESP), Diadema, SP, Brazil. Electronic address: fabiana.perrechil@unifesp.br.

Int J Biol Macromol ; 255: 128113, 2024 Jan.

Article em En | MEDLINE | ID: mdl-37977459

Assuntos

Proteínas de Ervilha; Animais; Polissacarídeos Bacterianos/química; Géis/química; Íons; Potássio/química

Palavras-chave

Plant protein; Polysaccharide; Texture

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Ervilha Limite: Animals Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil

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