The Effect of CaCl<sub>2</sub> on the Gelling Properties of Pea Protein–Pectin Dispersions

The Effect of CaCl<sub>2</sub> on the Gelling Properties of Pea Protein–Pectin Dispersions

The effects of CaCl<sub>2</sub> 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 CaCl<sub>2</sub> bound both...

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Bibliographic Details
Main Authors:	Dan Zhang, Da Chen, Osvaldo H. Campanella
Format:	Article
Language:	English
Published:	MDPI AG 2024-12-01
Series:	Gels
Subjects:	plant protein gels CaCl<sub>2</sub> rheology microstructure interactions
Online Access:	https://www.mdpi.com/2310-2861/11/1/18
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