Thermal, rheological, and microstructural characterization of composite gels from fava bean protein and pea starch

CC BY-NC-ND 4.0Ignatzy, Laura MelanieLaura MelanieIgnatzyKern, KatharinaKatharinaKernMuranyi, IsabelIsabelMuranyiAlpers, TheklaTheklaAlpersBecker, ThomasThomasBeckerGola, SusanneSusanneGolaWeisz, UteUteWeisz2025-09-082025-09-082026-03https://publica.fraunhofer.de/handle/publica/494989https://doi.org/10.24406/publica-532210.1016/j.foodhyd.2025.11188310.24406/publica-5322enThermal, rheological, and microstructural characterization of composite gels from fava bean protein and pea starchjournal article