Gel properties of mung bean protein‑sodium caseinate hybrid yogurt: Physicochemical properties, microstructure, and intermolecular interactions

Gel properties of mung bean protein‑sodium caseinate hybrid yogurt: Physicochemical properties, microstructure, and intermolecular interactions

The study aimed to evaluate the gel properties of mung bean protein (MP)/sodium caseinate (NaCas) hybrid yogurt at various mixing ratios, such as rheology, texture, water holding capacity, microstructure, and formation mechanism. The gel hardness, storage modulus (G′) and water holding capacity of M...

Full description

Bibliographic Details
Main Authors: Junjian Ran, Shuai Pang, Hongfei Li, Ruixiang Zhao, Yao Zhang, Yongchao Li, Mei Yang
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Mung bean protein
Sodium caseinate
Yogurt
Gel properties
Microstructure.
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524008654

Internet

http://www.sciencedirect.com/science/article/pii/S2590157524008654

Similar Items