Substitution of whey protein by pea protein is facilitated by specific fractionation routes
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Title
Substitution of whey protein by pea protein is facilitated by specific fractionation routes
Authors
Keywords
Protein fractionation, Ingredient functionality, Heat-set gels, Animal-plant protein mixture, Small amplitude oscillatory shear rheology, Microstructure
Journal
FOOD HYDROCOLLOIDS
Volume 117, Issue -, Pages 106691
Publisher
Elsevier BV
Online
2021-02-21
DOI
10.1016/j.foodhyd.2021.106691
References
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