Impact of κ-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property, Microstructure, and In Vitro Digestive Behavior

Impact of κ-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property, Microstructure, and In Vitro Digestive Behavior

More understanding of the relationship among the microstructure, mechanical property, and digestive behavior is essential for the application of emulsion gels in the food industry. In this study, heat-denatured pea protein isolate particles and κ-carrageenan were used to fabricate cold-set emulsion...

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Bibliographic Details
Main Authors: Xiaojiao Li, Xing Chen, Hao Cheng
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
emulsion-filled gel
pea protein isolate
κ-carrageenan
mechanical property
microstructure
simulated in vitro digestion
Online Access:https://www.mdpi.com/2304-8158/13/3/483

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