Solidification of concentrated pea protein - pectin mixtures as potential binder.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12448
Abstract: BACKGROUND Binders in plant-based meat analogues allow different components such as extrudate and fat particles to stick together. Typically, binders then are solidified to transform the mass into a non-sticky, solid product. As an option… read more here.
Keywords: solidification; pectin; pea protein; pectin mixtures ... See more keywords
Concentrated whey as protein source for thermally stabilized whey protein-pectin complexes
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2019.109760
Abstract: Abstract The suitability of ultrafiltered skim milk microfiltration permeate, concentrated ‘ideal whey’, ( W con ) as protein source in comparison to whey protein isolate (WPI) for thermomechanical whey protein-pectin complex (WPPC) formation with a… read more here.
Keywords: protein; protein source; whey protein; protein pectin ... See more keywords