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. 2020 Aug 15;9(8):1126. doi: 10.3390/foods9081126

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Rheological parameters obtained from amplitude sweeps of high pressure-treated 12% (w/w) mung bean (MB), chickpea (CP), pea (PP), lentil (LP), and faba bean (FB) protein samples without and with 5% (w/w) sunflower oil (SO) as compared to commercial plain skim and whole milk Greek yogurt. (a) Storage modulus (G’) at 0.1% strain; (b) loss tangent (tan δ) at 0.1% strain; (c) crossover strain (γ_co) when G’ = G’’. The average of two treatments is presented with the error bar extremes showing the data for each treatment.

Rheological parameters obtained from amplitude sweeps of high pressure-treated 12% (w/w) mung bean (MB), chickpea (CP), pea (PP), lentil (LP), and faba bean (FB) protein samples without and with 5% (w/w) sunflower oil (SO) as compared to commercial plain skim and whole milk Greek yogurt. (a) Storage modulus (G’) at 0.1% strain; (b) loss tangent (tan δ) at 0.1% strain; (c) crossover strain (γ_co) when G’ = G’’. The average of two treatments is presented with the error bar extremes showing the data for each treatment.