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Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model

Rachel Levy, Zoya Okun, Avi Shpigelman

2021Innovative Food Science & Emerging Technologies37 citationsDOI

Topics & Concepts

Food scienceHomogenization (climate)EmulsionRheologyChemistryCreamingFermentationMaterials scienceComposite materialBiologyBiochemistryEcologyBiodiversityProteins in Food SystemsMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods
Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model | Litcius