Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein

Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein

The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gels, i.e., a higher storage modulus, lower tangent delta, and l...

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Bibliographic Details
Main Authors: Marta Tomczyńska-Mleko, Konrad Terpiłowski, Salvador Pérez-Huertas, Viktoria Sapiga, Galina Polischuk, Bartosz Sołowiej, Maciej Nastaj, Marta Wesołowska-Trojanowska, Stanisław Mleko
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
egg white
pumpkin
protein
gelation
rheology
texture
Online Access:https://www.mdpi.com/2304-8158/12/10/2030

Internet

https://www.mdpi.com/2304-8158/12/10/2030

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