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Partial substitution of whey protein concentrate by zein in high-protein nutrition bars: An effective method to reduce hardening during storage.
Yu, Ningxiang; Xu, Jinhua; Huang, Baozhu; Nie, Xiaohua; Lu, Yuanchao; Ye, Qin; Meng, Xianghe.
Afiliación
  • Yu N; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China.
  • Xu J; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China.
  • Huang B; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China.
  • Nie X; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China.
  • Lu Y; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China.
  • Ye Q; College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, China.
  • Meng X; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China.
J Food Sci ; 88(4): 1420-1429, 2023 Apr.
Article en En | MEDLINE | ID: mdl-36880580
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Zeína / Proteínas de la Leche Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
Imprimir
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PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Zeína / Proteínas de la Leche Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: China