Physicochemical and nutritional properties of high protein emulsion‐type lupin‐based model milk alternatives: effect of protein source and homogenization pressure-Reference-Cited by-同舟云学术

Physicochemical and nutritional properties of high protein emulsion‐type lupin‐based model milk alternatives: effect of protein source and homogenization pressure

Published:2021-05-04 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Vogelsang‐O'Dwyer Martin¹,Sahin Aylin W¹,Zannini Emanuele¹^ORCID,Arendt Elke K¹²

Affiliation:

1. School of Food and Nutritional Sciences University College Cork Cork Ireland

2. APC Microbiome Ireland University College Cork Cork Ireland

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11230

Reference48 articles.

1. The Good Food Institute. Plant‐Based Market Overview 2020. Available:https://www.gfi.org/marketresearch. Accessed 11 Oct 2020.

2. Reducing food’s environmental impacts through producers and consumers

3. Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes

4. How well do plant based alternatives fare nutritionally compared to cow’s milk?

5. Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

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