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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| 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 |