Interactions between pea protein and gellan gum for the development of plant-based structures.

Autor: Silva FG; Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo (UNIFESP), Diadema, SP, Brazil., Passerini ABS; Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo (UNIFESP), Diadema, SP, Brazil. Electronic address: a.passerini@unifesp.br., Ozorio L; Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo (UNIFESP), Diadema, SP, Brazil., Picone CSF; Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil. Electronic address: cpicone@unicamp.br., Perrechil FA; Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo (UNIFESP), Diadema, SP, Brazil. Electronic address: fabiana.perrechil@unifesp.br.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Jan; Vol. 255, pp. 128113. Date of Electronic Publication: 2023 Nov 15.