The Viscoelastic Behavior of Legume Protein Emulsion Gels—The Effect of Heating Temperature and Oil Content on Viscoelasticity, the Degree of Networking, and the Microstructure

The Viscoelastic Behavior of Legume Protein Emulsion Gels—The Effect of Heating Temperature and Oil Content on Viscoelasticity, the Degree of Networking, and the Microstructure

Legume proteins are increasingly used in structuring various foods under the influence of heating and stirring energy. Based on available studies, this structuring potential is not yet fully understood. This raises the question of the suitability of legume isolates and concentrates for structuring i...

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Bibliographic Details
Main Authors: Lena Johanna Langendörfer, Elizaveta Guseva, Peter Bauermann, Andreas Schubert, Oliver Hensel, Mamadou Diakité
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
legume emulsion gel
heating
oil
viscoelasticity
microstructure
Online Access:https://www.mdpi.com/2304-8158/13/23/3875
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