Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein

Wenjie Xia(BOKU University), Lı́lia Ahrné(United States Congress), Matías A. Via(Arla Foods (Denmark)), Tomasz Pawel Czaja(University of Copenhagen), Ilianna Drositi(University of Copenhagen)
Food Research International
November 13, 2024
10.1016/j.foodres.2024.115326
Cited by 13

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