Acid gelation of high-concentrated casein micelles and pea proteins mixed systems
Author:
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Fundação de Amparo à Pesquisa do Estado de Minas Gerais
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Elsevier BV
Reference34 articles.
1. Formation of disulfide bonds in acid-induced gels of preheated whey protein isolate;Alting;Journal of Agricultural and Food Chemistry,2000
2. Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?;Alves;Food Hydrocolloids,2019
3. Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation;Andoyo;Food Hydrocolloids,2014
4. Plant-based food and protein trend from a business perspective: Markets, consumers, and the challenges and opportunities in the future;Aschemann-Witzel;Critical Reviews in Food Science and Nutrition,2021
5. 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;Beghdadi;Food Research International,2022
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3