Article, 2024

Effect of konjac glucomannan on heat-induced pea protein isolate hydrogels: Evaluation of structure and formation mechanisms

FOOD HYDROCOLLOIDS, ISSN 0268-005X, Volume 156, 10.1016/j.foodhyd.2024.110310

Contributors

Odelli, Davide (Corresponding author) [1] Rodrigues, Silva Raiane [1] de Sousa, Lucas Silva [1] Silva, Naaman Francisco Nogueira [2] Martinez, Alma Lucia Lopez [3] Queiroz, Lucas Sales [3] Casanova, Federico (Corresponding author) [3] de Carvalho, Antonio Fernandes (Corresponding author) [1]

Affiliations

  1. [1] Univ Fed Vicosa UFV, Dept Tecnol Alimentos, BR-36570900 Vicosa, MG, Brazil
    2. [NORA names: Brazil; America, South];
  2. [2] Univ Fed Sao Carlos UFSCar, Ctr Ciencias Nat, BR-18245000 Buri, SP, Brazil
    3. [NORA names: Brazil; America, South];
  3. [3] Tech Univ Denmark, Natl Food Inst, Res Grp Food Prod Engn, DK-2800 Lyngby, Denmark
    4. [NORA names: DTU Technical University of Denmark; University; Denmark; Europe, EU; Nordic; OECD]

Abstract

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Keywords

Composite hydrogels, Functional plant-based foods, Konjac glucomannan, Pea proteins hydrogel, Protein aggregates

Data Provider: Clarivate

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