Functional, textural, and rheological properties of mixed casein micelle and pea protein isolate co-dispersions.

Krentz, Abigail; García-Cano, Israel; Jiménez-Flores, Rafael.

Afiliação

Krentz A; Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Building, 2015 Fyffe Rd., Columbus 43210.
García-Cano I; Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Building, 2015 Fyffe Rd., Columbus 43210.
Jiménez-Flores R; Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Building, 2015 Fyffe Rd., Columbus 43210.

JDS Commun ; 3(2): 85-90, 2022 Mar.

Article em En | MEDLINE | ID: mdl-36339743

Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article