Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?

Food Hydrocolloids

Volumn 97, Issue , 2019, Pages

  Alves, Alane Cangani ^a   Tavares, Guilherme M ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Aggregation; Food proteins; Gelling properties; Interfacial activity; Techno functional synergism

Indexed keywords

ANIMALS; TEXTURES;

ANIMAL PROTEINS; FOOD APPLICATIONS; FOOD PROTEINS; GELLING PROPERTIES; INTERFACIAL ACTIVITY; PARTIAL REPLACEMENT; PLANT PROTEINS; PROTEIN SYSTEM; RESEARCH GROUPS; TECHNO-FUNCTIONAL SYNERGISM;

PROTEINS;

EID: 85067680004     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.06.016     Document Type: Review

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