Applications of Plant Protein in the Dairy Industry
In recent years, a variety of double protein dairy products have appeared on the market. It is a dairy product made by replacing parts of animal protein with plant protein and then using certain production methods. For some countries with limited milk resources, insufficient protein intake and low i...
Main Authors: | Ge-Ge Hu, Jing Liu, Yi-Hui Wang, Zhen-Nai Yang, Hong-Bo Shao |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-04-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/8/1067 |
Similar Items
-
Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects
by: Yaozheng Liu, et al.
Published: (2024-03-01) -
Effects of plant and dairy proteins on the texture and microstructure of lean turkey meat batters
by: S. Barbut
Published: (2023-06-01) -
Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties
by: Qi Tang, et al.
Published: (2023-01-01) -
Trends and prospects in dairy protein replacement in yogurt and cheese
by: Martha L. Diaz-Bustamante, et al.
Published: (2023-06-01) -
Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics
by: Shiyuan Mao, et al.
Published: (2022-12-01)