Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment.

Alves, Alane Cangani; Martha, Lara; Casanova, Federico; Tavares, Guilherme M

Alves, Alane Cangani; Martha, Lara; Casanova, Federico; Tavares, Guilherme M.

Afiliação

Alves AC; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil.
Martha L; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil.
Casanova F; Research Group for Food Production Engineering, 5205Technical University of Denmark, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark.
Tavares GM; Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil.

Food Sci Technol Int ; 28(6): 545-553, 2022 Sep.

Article em En | MEDLINE | ID: mdl-34233546

Assuntos

Proteínas de Soja; Soro do Leite; Animais; Temperatura Alta; Proteínas de Plantas; Agregados Proteicos; Solubilidade; Proteínas de Soja/química; Água; Proteínas do Soro do Leite/química

Palavras-chave

Whey protein isolate; co-aggregation; foaming properties; mixed systems; soy protein isolate

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Proteínas de Soja / Soro do Leite Limite: Animals Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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