A |
pH |
6.17 |
8.01 |
7.20 |
|
3.9 |
Padula et al.77 Padula, C. C. G. B.; Coutinho, A. P. C.; Battaglini, N. M. P.; Brazilian Journal of Development 2020, 6, 39825. [Crossref] Crossref...
|
Rice and soy |
|
6.5 |
Rincon et al.1212 Rincon, L.; Botelho, R. B. A.; de Alencar, E. R.; LWT--Food Sci. Technol. 2020, 128, 109479. [Crossref] Crossref...
|
Chickpea and coconut |
|
6.97 to 7.37 |
Vallath et al.1313 Vallath, A.; Shanmugam, A.; Rawson, A.; The Pharma Innovation Journal 2021, 10, 1871. [Crossref] accessed in July 2023 Crossref...
|
Chickpea |
B |
Acidity (mmol NaOH 100 g-1) |
0.07 |
1.40 |
0.31 |
|
0.78 to 1.39 |
Rincon et al.1313 Vallath, A.; Shanmugam, A.; Rawson, A.; The Pharma Innovation Journal 2021, 10, 1871. [Crossref] accessed in July 2023 Crossref...
|
Chickpea and coconut |
C |
Heat time coagulation (min) |
0.43 |
10.57 |
1.74 |
|
8.28 to 17.41 |
Jeske et al.1414 Jeske, S.; Bez, J.; Arendt, E. K.; Zannini, E.; Eur. Food Res. Technol. 2019, 245, 1519. [Crossref] Crossref...
|
Lentil protein solutions and emulsions |
D |
Moisture content (g H2O 100 g-1) |
87.790 |
98.220 |
92.200 |
|
90.63 to 92.02 |
Vallath et al.1313 Vallath, A.; Shanmugam, A.; Rawson, A.; The Pharma Innovation Journal 2021, 10, 1871. [Crossref] accessed in July 2023 Crossref...
|
Chickpea |
E |
Density (g cm-3) |
1.023 |
1.102 |
1.075 |
|
1.13 g mL-1
|
Padula et al.77 Padula, C. C. G. B.; Coutinho, A. P. C.; Battaglini, N. M. P.; Brazilian Journal of Development 2020, 6, 39825. [Crossref] Crossref...
|
Rice and soy |
F |
Soluble solids (°Brix) |
1.70 |
12.30 |
7.50 |
|
14.5 |
Padula et al.77 Padula, C. C. G. B.; Coutinho, A. P. C.; Battaglini, N. M. P.; Brazilian Journal of Development 2020, 6, 39825. [Crossref] Crossref...
|
Rice and soy |
|
4.04 |
Rincon et al.1212 Rincon, L.; Botelho, R. B. A.; de Alencar, E. R.; LWT--Food Sci. Technol. 2020, 128, 109479. [Crossref] Crossref...
|
Chickpea and coconut |
|
4.68 to 7.30 |
Vallath et al.1313 Vallath, A.; Shanmugam, A.; Rawson, A.; The Pharma Innovation Journal 2021, 10, 1871. [Crossref] accessed in July 2023 Crossref...
|
Chickpea |
G |
Soluble ionic calcium original sample pH (mmol Ca2+ kg-1) |
0.0 |
1.6 |
0.4 |
|
0.00-1252.94 mg 100 mL-1
|
Fructuoso et al.1515 Fructuoso, I.; Romão, B.; Han, H.; Raposo, A.; Ariza-Montes, A.; Araya-Castillo, L.; Zandonadi, R. P.; Nutrients 2021, 13, 2650. [Crossref] Crossref...
|
Plant-based beverages of different vegetable bases33 Mello, L. O.; Francisquini, J. D. A.; da Costa, J. D. C.; Kharfan, D.; Perrone, I. T.; Stephani, R.; Research, Society and Development 2021, 10, 1. [Crossref] Crossref...
|
H |
Soluble ionic calcium pH 4.3 (mmol Ca2+ kg-1) |
0.1 |
37.5 |
5.0 |
|
|
|
|
|
Released calcium (mmol Ca2+ kg-1) |
-1.3 |
37.0 |
4.7 |
|
|
|
|
I |
Conductivity (mS cm-1) |
2.08 |
1897.00 |
4.81 |
|
5.8 to 6.1 |
Park et al.1616 Park, S. H.; Min, S. G.; Jo, Y. J.; Chun, J. Y.; Korean Society for Food Science of Animal Resources 2015, 35, 630. [Crossref] Crossref...
|
Natural plant-based model emulsion |
J |
Surface zeta potential (mV) |
-39.1 |
-17.4 |
-29.1 |
|
-25.00 to -50.00 |
Rahmati et al.1717 Rahmati, N. F.; Koocheki, A.; Varidi, M.; Kadkhodaee, R.; J. Food Sci. Technol. 2018, 55, 1143. [Crossref] Crossref...
|
Speckled sugar been protein and xanthan gum |
K |
Polydispersity index by DLS |
0.090 |
1.000 |
0.390 |
|
0.13 to 1.29 |
Rahmati et al.1717 Rahmati, N. F.; Koocheki, A.; Varidi, M.; Kadkhodaee, R.; J. Food Sci. Technol. 2018, 55, 1143. [Crossref] Crossref...
|
Speckled sugar been protein and xanthan gum |
L |
Z-average size by DLS (nm) |
323.00 |
2293.00 |
786.25 |
|
700.00 to 1072.00 |
Rahmati et al.1717 Rahmati, N. F.; Koocheki, A.; Varidi, M.; Kadkhodaee, R.; J. Food Sci. Technol. 2018, 55, 1143. [Crossref] Crossref...
|
Speckled sugar been protein and xanthan gum |
M |
Particle size < 1 µm by LS (%) |
1.82 |
31.00 |
7.91 |
|
|
|
|
N |
Particle size > 1 µm by LS (%) |
69.00 |
98.20 |
92.10 |
|
|
|
|
O |
Dv90 by LS (µm) |
4.65 |
120.70 |
27.51 |
|
5.12 to 29.01 |
Park et al.1616 Park, S. H.; Min, S. G.; Jo, Y. J.; Chun, J. Y.; Korean Society for Food Science of Animal Resources 2015, 35, 630. [Crossref] Crossref...
|
Natural plant-based model emulsion |