The Effect of CaCl2 on the Gelling Properties of Pea Protein–Pectin Dispersions
The Effect of CaCl2 on the Gelling Properties of Pea Protein–Pectin Dispersions
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Basel: MDPI AG
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Language
English
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Basel: MDPI AG
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Contents
The effects of CaCl2 addition before (PreCa) or after (PostCa) heating pea protein–pectin dispersions on the formed gel’s rheological and microstructural properties were investigated. Isothermal titration calorimetry (ITC) revealed that CaCl2 bound both pea proteins and pectins through a spontaneous exothermic reaction and pectin exhibited a strong...
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Full title
The Effect of CaCl2 on the Gelling Properties of Pea Protein–Pectin Dispersions
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TN_cdi_doaj_primary_oai_doaj_org_article_fd76718251dc4e7fadeb468733b8a847
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_fd76718251dc4e7fadeb468733b8a847
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ISSN
2310-2861
E-ISSN
2310-2861
DOI
10.3390/gels11010018
