Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels

Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels

This study investigated the impact of ultra-shear technology (UST) processing on dairy-pea protein dispersions with different fat levels. Raw milk, skim milk, and cream, as well as model dispersions with combinations of dairy products and pea protein (i.e., raw milk with pea protein, skim milk with...

Full description

Bibliographic Details
Main Authors: Jerish Joyner Janahar, V.M. Balasubramaniam, Rafael Jiménez-Flores, Osvaldo H. Campanella, Bhavesh Patel, Joana Ortega-Anaya
Format: Article
Language:English
Published: Elsevier 2023-01-01
Series:Current Research in Food Science
Subjects:
Dairy
Pea protein
Fat
High pressure
Shear
Rheological properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927123000072

Internet

http://www.sciencedirect.com/science/article/pii/S2665927123000072

Similar Items