Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese

Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese

The production of a fermented plant-based cheese requires understanding the behavior of the selected raw material prior to fermentation. Raw material processing affects physicochemical properties of plant protein ingredients, and it determines their ability to form fermentation-induced protein gels....

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Bibliographic Details
Main Authors: Carmen Masiá, Poul Erik Jensen, Iben Lykke Petersen, Patrizia Buldo
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
plant-based cheese
pea protein
gel
emulsion
stability
functionality
Online Access:https://www.mdpi.com/2304-8158/11/2/178

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