Food research international (Ottawa, Ont.)RheologyPea ProteinsGelsSpectroscopyFourier Transform Infrared
Effect of composition and processing method on physicochemical, structural, and rheological characteristics of milk and pea proteins hybrid gels.
Lucas Silva de Sousa, Laura Destro Rodrigues, Davide Odelli, Raiane Rodrigues da Silva, Gustavo Schäfer Nogueira, Lucas Sales Queiroz, Paulo Peres de Sá Peixoto Junior, Antônio Fernandes de Carvalho
Published: 202610.1016/j.foodres.2025.118026
Abstract
Changes in eating habits represent a challenge for the food industry, given the growing demand to replace animal-based proteins with more sustainable alternative sources. In this context, animal&plant-based hybrid systems have been explored as a viab…
Preview only. Read the full abstract at the source