Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified feta‐type cheese

2020 ◽  
Vol 44 (6) ◽  
Author(s):  
Sedigheh Mazinani ◽  
Ali Motamedzadegan ◽  
Shahram Naghizadeh Raeisi ◽  
Mazdak Alimi
Keyword(s):  
Milk Protein ◽  
Protein Isolate ◽  
Sensory Properties ◽  
Partial Substitution ◽  
Protein Concentrate ◽  
Milk Protein Concentrate ◽  
Pea Protein ◽  
Pea Protein Isolate

Ultra high temperature stability of milk protein concentrate: Effect of mineral salts addition

2021 ◽  
Vol 300 ◽  
pp. 110503
Author(s):  
Jaspal Singh ◽  
Agathe Dean ◽  
Sangeeta Prakash ◽  
Bhesh Bhandari ◽  
Nidhi Bansal
Keyword(s):  
High Temperature ◽  
Milk Protein ◽  
Temperature Stability ◽  
Protein Concentrate ◽  
High Temperature Stability ◽  
Mineral Salts ◽  
Milk Protein Concentrate ◽  
Ultra High Temperature

Lactose crystallization in milk protein concentrate and its effects on rheology

2017 ◽  
Vol 212 ◽  
pp. 97-107 ◽  
Author(s):  
Débora B. Goulart ◽  
Richard W. Hartel
Keyword(s):  
Milk Protein ◽  
Protein Concentrate ◽  
Milk Protein Concentrate

scholarly journals In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments

LWT ◽  
2017 ◽  
Vol 84 ◽  
pp. 511-519 ◽  
Author(s):  
Laura Laguna ◽  
Pierre Picouet ◽  
M. Dolors Guàrdia ◽  
Catherine M.G.C. Renard ◽  
Anwesha Sarkar
Keyword(s):  
High Pressure ◽  
Protein Isolate ◽  
Heat Treatments ◽  
Gastrointestinal Digestion ◽  
Pea Protein ◽  
In Vitro Gastrointestinal Digestion ◽  
Food Matrices ◽  
Pea Protein Isolate
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