Impact of two thermal processing routes on protein interactions and acid gelation properties of casein micelle-pea protein mixture compared to casein micelle-whey protein one-Reference-Cited by-同舟云学术

Impact of two thermal processing routes on protein interactions and acid gelation properties of casein micelle-pea protein mixture compared to casein micelle-whey protein one

Published:2022-05 Issue: Volume:155 Page:111060
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Beghdadi Abdessalem,Picart-Palmade Laetitia,Cunault Charles,Marchesseau Sylvie,Chevalier-Lucia Dominique

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?;Alves;Food Hydrocolloids,2019

2. Further studies on the heat-induced, pH dependent dissociation of casein from the micelles in reconstituted skim milk;Anema;LWT–Food Science and Technology,2000

3. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema;Journal of Dairy Research,2003

4. Rheological properties of acid gels prepared from heated pH-adjusted skim milk;Anema;Journal of Agricultural and Food Chemistry,2004

5. Official methods of analysis;Aoac,2000

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Acid gelation of high-concentrated casein micelles and pea proteins mixed systems;Food Research International;2024-11

2. pH dominates the formation of ginkgo seed protein and whey protein composite gels;Food Bioscience;2024-08

3. Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route;Food Hydrocolloids;2024-08

4. Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review;Food Science and Biotechnology;2024-08-01

5. Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics;International Journal of Biological Macromolecules;2024-05