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 (English)
- New search for: Beghdadi, Abdessalem
- New search for: Picart-Palmade, Laetitia
- New search for: Cunault, Charles
- New search for: Marchesseau, Sylvie
- New search for: Chevalier-Lucia, Dominique
- New search for: Beghdadi, Abdessalem
- New search for: Picart-Palmade, Laetitia
- New search for: Cunault, Charles
- New search for: Marchesseau, Sylvie
- New search for: Chevalier-Lucia, Dominique
In:
Food Research International
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155
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2022
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ISSN:
- Article (Journal) / Electronic Resource
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Title: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
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Contributors:Beghdadi, Abdessalem ( author ) / Picart-Palmade, Laetitia ( author ) / Cunault, Charles ( author ) / Marchesseau, Sylvie ( author ) / Chevalier-Lucia, Dominique ( author )
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Published in:
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Publisher:
- New search for: Elsevier Ltd
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Publication date:2022-02-22
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:Pea protein , Whey protein , Casein micelle , Thermal processing , Protein mixture , Acid gelation , Rheological properties , BSA , bovin serum albumin , CM , casein micelle , CM HT , heat-treated casein micelle , DB , dry basis , GDL , glucono-δ-lactone , MSH , 2-mercaptoethanol , Mw , molecular weight , NR , non-reducing conditions , P1 , heat treatment protocol 1 , P2 , heat treatment protocol 2 , PCN , native-like phosphocasein , PCS , photon correlation spectroscopy , pI , isoelectric point , PP , pea protein , PP HT , heat-treated pea protein , PPI , pea protein isolate , R , reducing conditions , SDS-PAGE , sodium dodecyl sulphate-polyacrylamide gel electrophoresis , SH , thiol group , SMUF , simulated milk ultrafiltrate , WHC , water holding capacity , WP , whey protein , WP HT , heat-treated whey protein , WPI , whey protein isolate
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Source:
Table of contents – Volume 155
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
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