The effect of pH shifting on the calcium-fortified milk analogue with chickpea protein-Reference-Cited by-同舟云学术

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The effect of pH shifting on the calcium-fortified milk analogue with chickpea protein

Published:2024-12 Issue: Volume:460 Page:140623
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liao Junrong,Guo Zonglin,Shen Jiahai,Lin Xiaoqing,Wang Yuwei,Yuan Wanqing,Turchiuli Christelle,Li Yuwei,Zhang Yijing,Lin Jie,Zheng Hua,Miao Song,Lei Hongtao,Wu Shaozong

Funder

Guangdong Provincial Department of Science and Technology

Guangdong Province Department of Human Resources and Social Security

South China Agricultural University

Publisher

Elsevier BV

Reference55 articles.

1. Complex coacervation of pea protein and pectin: Contribution of different protein fractions to turbidity;Archut;Food Hydrocolloids,2023

2. Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects;Aydar;Journal of Functional Foods,2020

3. Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate;Benelhadj;Food Chemistry,2016

4. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques;Boye;Food Research International,2010

5. The protein composition and in vitro digestive characteristics of animal- versus plant-based infant nutritional products;Byrne;Foods,2023

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