Protein–Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures

Protein–Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures

The substitution of animal proteins with plant-based ones to fit environmental and economic demands is a challenge in gel applications. This study examined the thermal elation of mixtures of pea protein isolate (PPI) and egg white proteins (EWPs) at different PPI/EWP weight ratios (100/0, 75/25, 50/...

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Bibliographic Details
Main Authors: Jian Kuang, Pascaline Hamon, Jeehyun Lee, Said Bouhallab, Eliane Cases, Remi Saurel, Valérie Lechevalier
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Gels
Subjects:
gelation properties
egg white protein
pea protein isolate
protein interactions
Online Access:https://www.mdpi.com/2310-2861/11/3/176
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