Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment

Protein inadequacy is the major problem for most plant-based dairy yoghurt substitutes. This study investigated three limited degree of hydrolysis (DH: 1%, 5%, and 9%) of almond protein and the combined effect of DH and hydrolysed almond protein (HP) to non-hydrolysed almond protein (NP) ratios (HP/...

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Detalles Bibliográficos
Autores principales: Zhao, Jia, Bhandari, Bhesh, Gaiani, Claire, Prakash, Sangeeta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Articles from the special issue: Plant-Based Foods, edited by Xing Chen, Patrick Ruhs and Costas Nikiforid
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9010554/
https://www.ncbi.nlm.nih.gov/pubmed/35434648
http://dx.doi.org/10.1016/j.crfs.2022.03.012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9010554/
https://www.ncbi.nlm.nih.gov/pubmed/35434648
http://dx.doi.org/10.1016/j.crfs.2022.03.012

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