Rheological and microstructural characteristics of lentil starch-lentil protein composite pastes and gels

SEM microphotographs of lentil starch (LS) lentil protein (LP) composite gel at φs = 0.5 (a-b); effect of NaCl (0.1 M) on LS-LP composite gel at φs = 0.5 (c-d); and effect of DTT (5 mM) on LS-LP composite gel at φs = 0.5 (e-f).