Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels.

Gels · 2022 · PMC9141317 · PMID 35621557

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an increasing trendno p-value reported

The surface hydrophobicity showed an increasing trend when the Na + concentration increased from 0 mM to 15 mM and decreased at 20 mM Na + ( Figure 5 E).

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