Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact-Reference-Cited by-同舟云学术

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Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact

Published:2024-07-08 Issue: Volume: Page:1-17
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Verma Digvijay¹,Vashisht Pranav²,Pahariya Prachi¹,Adu Poku Felicia¹,Kohli Punit³,Sharma Amandeep⁴,Albiol Tapia Marta⁵,Choudhary Ruplal¹

Affiliation:

1. School of Agricultural Sciences, Southern Illinois University, Carbondale, Illinois, USA

2. Idaho Milk Products Inc., Jerome, Idaho, USA

3. School of Chemical and Biomolecular Sciences, Southern Illinois University, Carbondale, Illinois, USA

4. College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Science University, Ludhiana, India

5. Fermentation Science Institute, Southern Illinois University, Carbondale, Illinois, USA

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2373383

Reference158 articles.

1. The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2

2. Protein, lysine and vitamin D: critical role in muscle and bone health

3. Agriculture News. 2024. European plant-based consumption grows by 49% in two years (openaccessgovernment.org)

4. Yoghurt‐type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties

5. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

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