Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese

The production of a fermented plant-based cheese requires understanding the behavior of the selected raw material prior to fermentation. Raw material processing affects physicochemical properties of plant protein ingredients, and it determines their ability to form fermentation-induced protein gels....

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Detalles Bibliográficos
Autores principales: Masiá, Carmen, Jensen, Poul Erik, Petersen, Iben Lykke, Buldo, Patrizia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774429/
https://www.ncbi.nlm.nih.gov/pubmed/35053910
http://dx.doi.org/10.3390/foods11020178

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774429/
https://www.ncbi.nlm.nih.gov/pubmed/35053910
http://dx.doi.org/10.3390/foods11020178

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