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Effect of limited proteolysis and CaCl2 on the rheology, microstructure and in vitro digestibility of pea protein-carboxymethyl cellulose mixed gel

Niloufar Nourmohammadi, Osvaldo H. Campanella, Da Chen

2024Food Research International22 citationsDOI

Topics & Concepts

Carboxymethyl celluloseProteolysisRheologyChemistryCelluloseMicrostructurePea proteinIn vitroFood scienceBiochemistryChemical engineeringMaterials scienceOrganic chemistryEnzymeComposite materialCrystallographySodiumEngineeringProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis
Effect of limited proteolysis and CaCl2 on the rheology, microstructure and in vitro digestibility of pea protein-carboxymethyl cellulose mixed gel | Litcius