Use of casein micelles to improve the solubility of hydrophobic pea proteins in aqueous solutions via low-temperature homogenization

Use of casein micelles to improve the solubility of hydrophobic pea proteins in aqueous solutions via low-temperature homogenization

ABSTRACT: The dairy industry struggles to maintain consumer attention in the midst of declining fluid milk sales. Current trends create an opportunity to incorporate plant-based proteins with milk to produce a high-protein, multisourced, functional food product. Plant-based proteins, such as those i...

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Bibliographic Details
Main Authors:	Abigail Krentz, Israel García-Cano, Joana Ortega-Anaya, Rafael Jiménez-Flores
Format:	Article
Language:	English
Published:	Elsevier 2022-01-01
Series:	Journal of Dairy Science
Subjects:	casein micelle pea protein homogenization colloidal dispersion
Online Access:	http://www.sciencedirect.com/science/article/pii/S0022030221009632

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