Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route

Wenjie Xia(BOKU University), Lı́lia Ahrné(United States Congress), Matías A. Via(Arla Foods (Denmark)), Mathias P. Clausen(University of Southern Denmark), Tomasz Pawel Czaja(University of Copenhagen), Haoyang Zhang(Xinjiang Agricultural University)
Food Hydrocolloids
March 28, 2024
10.1016/j.foodhyd.2024.110045
Cited by 27

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