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Thermal Behavior of Pea and Egg White Protein Mixtures †

The partial substitution of animal protein by plant protein is a new opportunity to produce sustainable food. Hence, to control the heat treatment of a composite protein ingredient, this work investigated the thermal behavior of mixtures of raw egg white (EW) and a laboratory-prepared pea protein is...

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Detalles Bibliográficos
Autores principales:	Kuang, Jian, Hamon, Pascaline, Lechevalier, Valérie, Saurel, Rémi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340197/ https://www.ncbi.nlm.nih.gov/pubmed/37444266 http://dx.doi.org/10.3390/foods12132528

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