Plant lipid sources in fermented pea protein gels: Emulsion stability and gel microstructure

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Plant lipid sources in fermented pea protein gels : Emulsion stability and gel microstructure. / Masiá, Carmen; Keshanidokht, Shaghayegh; Due Preisler, Lærke; Risbo, Jens; Jensen, Poul Erik.

In: LWT, Vol. 182, 114890, 2023.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Masiá, C, Keshanidokht, S, Due Preisler, L, Risbo, J & Jensen, PE 2023, 'Plant lipid sources in fermented pea protein gels: Emulsion stability and gel microstructure', LWT, vol. 182, 114890. https://doi.org/10.1016/j.lwt.2023.114890

APA

Masiá, C., Keshanidokht, S., Due Preisler, L., Risbo, J., & Jensen, P. E. (2023). Plant lipid sources in fermented pea protein gels: Emulsion stability and gel microstructure. LWT, 182, [114890]. https://doi.org/10.1016/j.lwt.2023.114890

Vancouver

Masiá C, Keshanidokht S, Due Preisler L, Risbo J, Jensen PE. Plant lipid sources in fermented pea protein gels: Emulsion stability and gel microstructure. LWT. 2023;182. 114890. https://doi.org/10.1016/j.lwt.2023.114890

Author

Masiá, Carmen ; Keshanidokht, Shaghayegh ; Due Preisler, Lærke ; Risbo, Jens ; Jensen, Poul Erik. / Plant lipid sources in fermented pea protein gels : Emulsion stability and gel microstructure. In: LWT. 2023 ; Vol. 182.

Bibtex

@article{ff6432112db447c99811f247db39a9e4,
title = "Plant lipid sources in fermented pea protein gels: Emulsion stability and gel microstructure",
abstract = "Lipids play an important role in cheese texture. Their quantity, type and structural characteristics can have adverse effects on product quality. In this study, sunflower oil, oleosomes, oleogel, and coconut oil, were included in pea protein emulsions that were further fermented into pea protein gels and compared to a dairy fresh cheese. The effect of different lipid sources on emulsions stability and on gel structure was evaluated. The different fat sources did not have any significant effect on emulsion stability. The hardness of the dairy cheese, assessed by texture analysis, was found significantly higher than the pea protein counterparts. However, no significant differences were found between the rheological properties of the pea protein gels containing oil, oleosomes, and oleogel and the dairy cheese of reference. Although the protein network is a dominant factor for gel firmness, this study shows that it is possible to produce fermented pea protein gels containing oil, oleosomes, or oleogel with very similar rheological properties to those of a dairy fresh cheese.",
keywords = "Gels, Oil, Oleogel, Oleosomes, Plant-based cheese",
author = "Carmen Masi{\'a} and Shaghayegh Keshanidokht and {Due Preisler}, L{\ae}rke and Jens Risbo and Jensen, {Poul Erik}",
note = "Publisher Copyright: {\textcopyright} 2023",
year = "2023",
doi = "10.1016/j.lwt.2023.114890",
language = "English",
volume = "182",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",

}

RIS

TY - JOUR

T1 - Plant lipid sources in fermented pea protein gels

T2 - Emulsion stability and gel microstructure

AU - Masiá, Carmen

AU - Keshanidokht, Shaghayegh

AU - Due Preisler, Lærke

AU - Risbo, Jens

AU - Jensen, Poul Erik

N1 - Publisher Copyright: © 2023

PY - 2023

Y1 - 2023

N2 - Lipids play an important role in cheese texture. Their quantity, type and structural characteristics can have adverse effects on product quality. In this study, sunflower oil, oleosomes, oleogel, and coconut oil, were included in pea protein emulsions that were further fermented into pea protein gels and compared to a dairy fresh cheese. The effect of different lipid sources on emulsions stability and on gel structure was evaluated. The different fat sources did not have any significant effect on emulsion stability. The hardness of the dairy cheese, assessed by texture analysis, was found significantly higher than the pea protein counterparts. However, no significant differences were found between the rheological properties of the pea protein gels containing oil, oleosomes, and oleogel and the dairy cheese of reference. Although the protein network is a dominant factor for gel firmness, this study shows that it is possible to produce fermented pea protein gels containing oil, oleosomes, or oleogel with very similar rheological properties to those of a dairy fresh cheese.

AB - Lipids play an important role in cheese texture. Their quantity, type and structural characteristics can have adverse effects on product quality. In this study, sunflower oil, oleosomes, oleogel, and coconut oil, were included in pea protein emulsions that were further fermented into pea protein gels and compared to a dairy fresh cheese. The effect of different lipid sources on emulsions stability and on gel structure was evaluated. The different fat sources did not have any significant effect on emulsion stability. The hardness of the dairy cheese, assessed by texture analysis, was found significantly higher than the pea protein counterparts. However, no significant differences were found between the rheological properties of the pea protein gels containing oil, oleosomes, and oleogel and the dairy cheese of reference. Although the protein network is a dominant factor for gel firmness, this study shows that it is possible to produce fermented pea protein gels containing oil, oleosomes, or oleogel with very similar rheological properties to those of a dairy fresh cheese.

KW - Gels

KW - Oil

KW - Oleogel

KW - Oleosomes

KW - Plant-based cheese

U2 - 10.1016/j.lwt.2023.114890

DO - 10.1016/j.lwt.2023.114890

M3 - Journal article

AN - SCOPUS:85162197095

VL - 182

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

M1 - 114890

ER -

ID: 358091022