Multi-step gelation pathways of food proteins from pea seeds
收藏ESRF Portal2028-01-01 更新2026-04-23 收录
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https://doi.esrf.fr/10.15151/ESRF-ES-2227848370
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资源简介：
Employing stopped-flow rapid mixing and time-resolved USAXS and SAXS at ID02, we follow the structural evolution of proteins from pea seeds through the initial structural oligomeric transition, following liquid-liquid phase separation and subsequent gelation. The experiment probe the applicability of typical soft matter concepts to complex multi-component food proteins. Our findings will be relevant for the sustainability transition in the field of vegan protein-rich products.
提供机构：
Lund University, MAX IV Laboratory, Fotongatan 2, 22484, Lund, SWEDEN; Lund University, Division of Physical Chemistry, PO Box 124, 221 00, Lund, SWEDEN; Lund University, Laboratory of Physical Chemistry 1, PO Box 124, 22 100, Lund, SWEDEN
创建时间：
2028-01-01
