Morchella esculenta protein‑sodium alginate composite gels: Properties and formation mechanism

Puntos clave

• Composite gels of Morchella esculenta and sodium alginate exhibit unique properties that enhance gelation.
• The study highlights viscosity and stability as key parameters influencing gel formation and quality.
• Assessment using mechanical tests confirms the strong interconnection between the proteins and the alginate matrix.
• Findings may enable innovative uses of these biopolymers in food and pharmaceutical industries.