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

Janahar, Jerish Joyner; Balasubramaniam, V M; Jiménez-Flores, Rafael; Campanella, Osvaldo H; Patel, Bhavesh; Ortega-Anaya, Joana

Janahar, Jerish Joyner; Balasubramaniam, V M; Jiménez-Flores, Rafael; Campanella, Osvaldo H; Patel, Bhavesh; Ortega-Anaya, Joana.

Afiliación

Janahar JJ; Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA.
Balasubramaniam VM; Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA.
Jiménez-Flores R; Department of Food Agricultural and Biological Engineering, The Ohio State University, Columbus, OH, 43210, USA.
Campanella OH; Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA.
Patel B; Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA.
Ortega-Anaya J; Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA.

Curr Res Food Sci ; 6: 100439, 2023.

Article en En | MEDLINE | ID: mdl-36691593

Palabras clave

Dairy; Fat; High pressure; Pea protein; Rheological properties; Shear; Stability

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Curr Res Food Sci Año: 2023 Tipo del documento: Article País de afiliación: Estados Unidos

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