Acid gelation of high-concentrated casein micelles and pea proteins mixed systems
Luís Gustavo Lima Nascimento, Raiane Rodrigues da Silva, Davide Odelli, Bertrand Doumert, Evandro Martins, Federico Casanova, Rodolphe Marie, Antônio Fernandes de Carvalho, Guillaume Delaplace, Paulo Peres de Sá Peixoto
Topics & Concepts
MicelleCaseinChemistryPea proteinFood scienceChemical engineeringBiochemistryOrganic chemistryAqueous solutionEngineeringProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesPhytase and its Applications