Cargando…
Functional, textural, and rheological properties of mixed casein micelle and pea protein isolate co-dispersions
In the midst of rising consumer health and environmental concerns, pea protein has increased in popularity as an alternative to animal-origin proteins. However, the use of pea protein in food systems is largely hindered by its poor functionality, including low solubility. The objective of this study...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9623808/ https://www.ncbi.nlm.nih.gov/pubmed/36339743 http://dx.doi.org/10.3168/jdsc.2021-0157 |