Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions

Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions

The present study aims to describe colloidal and acid gelling properties of mixed suspensions of pea and milk proteins. Mixed protein suspensions were prepared by adding pea protein isolate to rehydrated skimmed milk (3% <i>w</i>/<i>w</i> protein) to generate four mixed sampl...

Full description

Bibliographic Details
Main Authors: Isabelle Carolina Oliveira, Iuri Emmanuel de Paula Ferreira, Federico Casanova, Angelo Luiz Fazani Cavallieri, Luis Gustavo Lima Nascimento, Antônio Fernandes de Carvalho, Naaman Francisco Nogueira Silva
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Foods
Subjects:
dairy proteins
caseins
plant proteins
protein beverages
acid gel
colloidal stability
Online Access:https://www.mdpi.com/2304-8158/11/10/1383

Internet

https://www.mdpi.com/2304-8158/11/10/1383

Similar Items