TY  - JOUR 
AU  - Tomczynska Mleko, Marta
AU  - Pérez Huertas, Salvador
PY  - 2023
UR  - https://hdl.handle.net/10481/82925
AB  - The aim of this study was to investigate the gelation process of binary mixes of pumpkinseed
and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins
improved the rheological properties of the obtained gels, i.e., a...
LA  - eng
PB  - MDPI
KW  - Egg white
KW  - Pumpkin
KW  - Protein
KW  - Gelation
KW  - Rheology
KW  - Texture
KW  - Microstructure
KW  - FTIR
TI  - Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein
DO  - 10.3390/foods12102030
ER  -