Improvement of gel properties and molecular mechanism of modified sunflower meal protein gel by gellan gum

Modified sunflower meal protein (MSMP) by high-pressure processing-assisted limited enzymatic hydrolysis (HPP-LEH) displays good color and solubility, but its gelation properties remain inadequate. To address this, the present study investigated the enhancement of MSMP gel properties using gellan gu...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Narisu Qin, Quan Shuang, Xiaolan Bao
Format:	Article
Language:	English
Published:	Elsevier 2025-08-01
Subjects:	Sunflower meal protein Gellan gum Gelling property Structure Molecular docking
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157525008260