The formation mechanism and textural properties of a complex gel based on soybean glycinin-chitosan complex coacervates: Effects of pH, heat treatment …
C Wu, X Li, X Huang, P Liu, J Li, J Liu, M Jellico… - International Journal of …, 2024 - Elsevier
Abstract The soybean glycinin (11S)-chitosan (CS) complex gels with various textural
properties were successfully constructed. The process involved the initial formation of 11S …
properties were successfully constructed. The process involved the initial formation of 11S …
[HTML][HTML] Modulating commercial pea protein gel properties through the addition of phenolic compounds
The use of pea protein in dense food is limited because of the low gel strength. Commercial
pea proteins were modified with phenolics under alkaline conditions (pH 9, 24 h) that favour …
pea proteins were modified with phenolics under alkaline conditions (pH 9, 24 h) that favour …
[HTML][HTML] The Effect of Kepok Banana Starch Substitution (Musa paradisiaca L.) Modifications on the Texture and Color of Mocaf Flour Caramel Sponge
NA Laili, A Sofyan - Engineering Proceedings, 2024 - mdpi.com
This research aimed to determine the effect of modified kepok banana starch substitution on
the texture (hardness, adhesiveness, cohesiveness, and gumminess) and caramel sponge …
the texture (hardness, adhesiveness, cohesiveness, and gumminess) and caramel sponge …