Heat-induced and acid-induced gelation of dairy/plant protein dispersions and emulsions
Sign Up to like & getrecommendations! Published in 2019 at "Current Opinion in Food Science"
DOI: 10.1016/j.cofs.2019.05.002
Abstract: Gelation of dairy/plant protein mixed dispersions and emulsions was achieved upon heat or acid treatment. The presence of plant proteins is generally leading to a lowering of the gel strength compared to dairy proteins alone.… read more here.
Keywords: dairy; gelation dairy; dairy plant; plant protein ... See more keywords
SUBSTANTIATION OF THE DAIRY-PLANT ADDITIVES TECHNOLOGY FOR USE IN FUNCTIONAL PRODUCTS
Sign Up to like & getrecommendations! Published in 2024 at "Food Science and Technology"
DOI: 10.15673/fst.v18i4.3145
Abstract: A promising area of modern research is the combination of raw materials of animal and plant origin, which allows the production of food products with a balanced composition. The chemical composition of the ultrafiltrate of… read more here.
Keywords: technology; process; plant; calcium ... See more keywords
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11030425
Abstract: This study aimed to highlight the distinctive features of four Traditional Agri-food Products (TAP), namely, Caprino, Pecorino, Vaccino, and Cacioricotta cheeses produced at the same dairy plant to reveal any possible relationships between their microbiological… read more here.
Keywords: tap cheeses; agri food; traditional agri; dairy plant ... See more keywords