Influence of Pea and Potato Protein Microparticles on Texture and Sensory Properties in a Fat-Reduced Model Milk Dessert-Reference-Cited by-同舟云学术

Influence of Pea and Potato Protein Microparticles on Texture and Sensory Properties in a Fat-Reduced Model Milk Dessert

Published:2021-12-30 Issue:1 Volume:2 Page:169-179
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Tanger Caren¹^ORCID,Utz Florian²,Spaccasassi Andrea²,Kreissl Johanna³,Dombrowski Jannika¹⁴,Dawid Corinna²^ORCID,Kulozik Ulrich¹

Affiliation:

1. Chair for Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany

2. Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany

3. Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany

4. Nestlé Research, Société des Produits Nestlé SA, Route du Jorat 57, 1000 Lausanne 26, Switzerland

Funder

Forschungskreis der Ern?hrungsindustrie

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00394

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