Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review
Srutee Rout, Pranjyan Dash, Pradeep Kumar Panda, Po‐Chih Yang, Prem Prakash Srivastav
Topics & Concepts
Food proteinBiochemical engineeringBiotechnologyMilk proteinChemistryFood scienceComputational biologyNanotechnologyComputer scienceBiologyMaterials scienceEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis