Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels

This study investigated the impact of ultra-shear technology (UST) processing on dairy-pea protein dispersions with different fat levels. Raw milk, skim milk, and cream, as well as model dispersions with combinations of dairy products and pea protein (i.e., raw milk with pea protein, skim milk with...

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Detalles Bibliográficos
Autores principales: Janahar, Jerish Joyner, Balasubramaniam, V.M., Jiménez-Flores, Rafael, Campanella, Osvaldo H., Patel, Bhavesh, Ortega-Anaya, Joana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9860273/
https://www.ncbi.nlm.nih.gov/pubmed/36691593
http://dx.doi.org/10.1016/j.crfs.2023.100439

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9860273/
https://www.ncbi.nlm.nih.gov/pubmed/36691593
http://dx.doi.org/10.1016/j.crfs.2023.100439

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