Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions

The present study aims to describe colloidal and acid gelling properties of mixed suspensions of pea and milk proteins. Mixed protein suspensions were prepared by adding pea protein isolate to rehydrated skimmed milk (3% w/w protein) to generate four mixed samples at 5, 7, 9, and 11% w/w total prote...

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Detalles Bibliográficos
Autores principales: Oliveira, Isabelle Carolina, de Paula Ferreira, Iuri Emmanuel, Casanova, Federico, Cavallieri, Angelo Luiz Fazani, Lima Nascimento, Luis Gustavo, de Carvalho, Antônio Fernandes, Nogueira Silva, Naaman Francisco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140544/
https://www.ncbi.nlm.nih.gov/pubmed/35626953
http://dx.doi.org/10.3390/foods11101383

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140544/
https://www.ncbi.nlm.nih.gov/pubmed/35626953
http://dx.doi.org/10.3390/foods11101383

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