Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein
The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins.The substitution of pumpkin-seed traditional bull pinata proteins with egg-white proteins improved the rheological properties of the obtained gels, i.e., a higher storage modulus, lower tangent delta, and larger ultrasound viscosity