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Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
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Characterization of a novel chickpea protein-pullulan hydrogels that efficiently load and release sodium salts:

Kexin Zhang1, Yanhong Liang1, Zhifeng Tan1

  • 1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034 China.

Food Research International (Ottawa, Ont.)
|February 22, 2025
PubMed

Keywords:
Gel propertiesHydrogelsMolecular dockingNa(+) loading capacityReduced-salt foodsStructural characteristics

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