Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures

[Display omitted] •The amino-acid composition can be increased by mixing different protein sources.•The product color can be adjusted by tuning the protein ratios.•The gel strength of pea and lentil showed a synergistic effect for acidic gelation.•The mixtures with hemp showed antagonist gel strengt...

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Veröffentlicht in:	Food research international 2022-11, Vol.161, p.111752-111752, Article 111752
Hauptverfasser:	Guidi, Sarah, Formica, Florian A., Denkel, Christoph
Format:	Artikel
Sprache:	eng
Schlagworte:	Cannabis Gels Gluconates Hemp Lactones Lens Plant Lentil Pea Pisum sativum Plant Proteins Plant-based gel Protein mixture Protein-protein interaction Transglutaminases Water
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