Interpenetrating network emulsion gels prepared from polysaccharides and pea proteins: effect of polysaccharide charge on rheology, freeze-thaw stability, and dysphagia characteristics.
Interpenetrating network emulsion gels were fabricated from pea protein isolate (PPI) and polysaccharides with different charges: anionic Artemisia sphaerocephala Krasch gum (ASKG) or neutral curdlan (CURD). Microstructure, molecular interactions, rheology, texture, water holding capacity (WHC), cooking properties, and...