Nano casein–pectin complex: exploring physicochemical, organoleptic properties, and LAB viability in skimmed milk and low-fat yoghurt

Nano casein–pectin complex: exploring physicochemical, organoleptic properties, and LAB viability in skimmed milk and low-fat yoghurt

Protein complexes with a nutritional value, heat stability, and gelling properties with no negative impact on culture viability have promising application prospects in the fermentation industry. The aim of the study was to investigate the possibility of applying physical modification seeking high-pr...

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Bibliographic Details
Main Authors: Mohamed A. E. Gomaa, Marwa G. Allam, Esraa Mokhtar, Eman H. E. Ayad, Saeid M. Darwish, Amira M. G. Darwish
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-01-01
Series:Frontiers in Nutrition
Subjects:
milk-protein fortification
casein-pectin nanoparticles (NCP)
fermented dairy products
thermal stability
rheological properties
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2023.1288202/full

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