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