Effect of starch and fibre on faba bean protein gel characteristics

Faba bean is a promising alternative to soybean for production of protein-rich plant-based foods. Increased understanding of the gelling behaviour of non-soy legumes can facilitate development of novel plant-based foods based on other legumes, such as faba bean. A mixture design was used in this stu...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food hydrocolloids 2022-10, Vol.131, p.107741, Article 107741
Hauptverfasser:	Johansson, Mathias, Johansson, Daniel, Ström, Anna, Rydén, Jesper, Nilsson, Klara, Karlsson, Jakob, Moriana, Rosana, Langton, Maud
Format:	Artikel
Sprache:	eng
Schlagworte:	Faba bean Fibre Food Science Livsmedelsvetenskap Microstructure Protein gelation Starch Texture
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!