Heat-induced and acid-induced gelation of dairy/plant protein dispersions and emulsions
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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
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant
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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