Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment
The partial replacement of proteins from animal sources by plant proteins in formulated food products has been proposed as useful to improve sustainability aspects of the products without dramatically changing their techno-functional properties. Although several research groups have published on the...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 6 vom: 01. Sept., Seite 545-553 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2022
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Whey protein isolate co-aggregation foaming properties mixed systems soy protein isolate Plant Proteins Protein Aggregates Soybean Proteins Whey Proteins mehr... |
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