Substitution of whey protein by pea protein is facilitated by specific fractionation routes

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

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