Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride.

Food Chem X · 2025 · PMC12359264 · PMID 40831963

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an increasing trendno p-value reported

As the NaCl concentration increased, H 0 exhibited an increasing trend.

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a decreasing trendno p-value reported

However, at higher NaCl concentrations (0.3 and 0.5 M), both G′ and G′′ values showed a decreasing trend.

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