Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review
Author:
Funder
National Science and Technology Council
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10068-024-01671-4.pdf
Reference84 articles.
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2. Adal E, Sadeghpour A, Connell S, Rappolt M, Ibanoglu E, Sarkar A. Heteroprotein complex formation of bovine lactoferrin and pea protein isolate: A multiscale structural analysis. Biomacromolecules 18: 625-35 (2017)
3. Ainis WN, Ersch C, Farinet C, Yang Q, Glover ZJ, Ipsen R. Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins. Food Hydrocolloids 87: 723-33 (2019)
4. Albert TPG, Braun J, Wiacek C. Physical methods for the decontamination of meat surfaces. Current Clinical Microbiology Reports. 8: 9-20 (2021)
5. Allai, FM, Azad ZAA, Mir NA, Gul K. Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety. Applied Food Research. 3(1): 100258 (2023)
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