Impact of two thermal processing routes on protein interactions and acid gelation properties of casein micelle-pea protein mixture compared to casein micelle-whey protein one
Abdessalem Beghdadi, Laetitia Picart‐Palmade, Charles Cunault, Sylvie Marchesseau, Dominique Chevalier‐Lucia
Topics & Concepts
CaseinMicelleChemistryWhey proteinPea proteinChromatographyChemical engineeringFood scienceOrganic chemistryAqueous solutionEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis