Proposed Methods for Testing and Comparing the Emulsifying Properties of Proteins from Animal, Plant, and Alternative Sources
The food industry is trying to reformulate many of its products to replace functional ingredients that are chemically synthesized or isolated from animal sources (such as meat, fish, eggs, or milk) with ingredients derived from plant or microbial sources. This effort is largely a result of the deman...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-03-01
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| Series: | Colloids and Interfaces |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-5377/6/2/19 |