The effect of transglutaminase, oleogel/hydrogel ratio, and NaCl addition on the structural and textural properties of pea protein/candelilla wax-based bigels
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Recent trends promote the replacement of animal-based products using plant sources. Such food alternatives can be achieved utilizing bigels, tailorable materials which combine plant protein-based hydrogel (HG) and oleogel (OG) phases into one gel system. The e... ...
