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

Pea Protein ◽

Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate

Journal of Texture Studies ◽

10.1111/jtxs.12508 ◽

2020 ◽

Vol 51 (3) ◽

pp. 488-500 ◽

Cited By ~ 2

Author(s):

Newsha Omrani Khiabanian ◽

Ali Motamedzadegan ◽

Shahram Naghizadeh Raisi ◽

Mazdak Alimi

Keyword(s):

Milk Protein ◽

Protein Isolate ◽

Protein Concentrate ◽

Pea Protein ◽

Feta Cheese ◽

0913 Hardening and microstructure of high protein nutrition bars made using whey protein isolate or milk protein concentrate

Journal of Animal Science ◽

10.2527/jam2016-0913 ◽

2016 ◽

Vol 94 (suppl_5) ◽

pp. 439-440 ◽

Cited By ~ 1

Author(s):

S. K. Hassan ◽

D. J. McMahon

Keyword(s):

Whey Protein ◽

Milk Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

High Protein ◽

Protein Concentrate ◽

Protein Nutrition

Cold plasma hydrophilization of soy protein isolate and milk protein concentrate enables manufacturing of surfactant-free water suspensions. Part I: Hydrophilization of food powders using cold plasma

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2021.102759 ◽

2021 ◽

pp. 102759

Author(s):

Edward Bormashenko ◽

Yelena Bormashenko ◽

Irina Legchenkova ◽

Necla Mine Eren

Keyword(s):

Soy Protein ◽

Cold Plasma ◽

Milk Protein ◽

Soy Protein Isolate ◽

Free Water ◽

Protein Isolate ◽

Protein Concentrate ◽

Food Powders ◽

Water Suspensions

Functional, textural, and sensory properties of milk protein concentrate-based supercritical fluid extrudates made with acid whey

International Journal of Food Properties ◽

10.1080/10942912.2020.1753768 ◽

2020 ◽

Vol 23 (1) ◽

pp. 708-721 ◽

Cited By ~ 1

Author(s):

Ashton K. Yoon ◽

Syed S.H. Rizvi

Keyword(s):

Supercritical Fluid ◽

Milk Protein ◽

Sensory Properties ◽

Protein Concentrate ◽

Acid Whey

Enhancing the Usability of Pea Protein Isolate in Food Applications through Modifying Its Structural and Sensory Properties via Deamidation by Glutaminase

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.9b06046 ◽

2020 ◽

Vol 68 (6) ◽

pp. 1691-1697

Author(s):

Luyi Fang ◽

Huan Xiang ◽

Dongxiao Sun-Waterhouse ◽

Chun Cui ◽

Junjie Lin

Keyword(s):

Protein Isolate ◽

Sensory Properties ◽

Pea Protein ◽

Food Applications ◽

Rheological and sensory properties of fat reduced vanilla ice creams containing milk protein concentrate (MPC)

Journal of Food Measurement & Characterization ◽

10.1007/s11694-016-9424-y ◽

2016 ◽

Vol 11 (2) ◽

pp. 567-575 ◽

Cited By ~ 6

Author(s):

F. S. Mostafavi ◽

M. M. Tehrani ◽

M. Mohebbi

Keyword(s):

Milk Protein ◽

Sensory Properties ◽

Protein Concentrate ◽

Ice Creams

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

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2021.110503 ◽

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 ◽

Ultra High Temperature

Lactose crystallization in milk protein concentrate and its effects on rheology

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2017.05.012 ◽

2017 ◽

Vol 212 ◽

pp. 97-107 ◽

Cited By ~ 4

Author(s):

Débora B. Goulart ◽

Richard W. Hartel

Keyword(s):

Milk Protein ◽

Protein Concentrate ◽

Milk Protein Concentrate

Microstructural Changes in High-Protein Nutrition Bars Formulated with Extruded or Toasted Milk Protein Concentrate

Journal of Food Science ◽

10.1111/1750-3841.13198 ◽

2016 ◽

Vol 81 (2) ◽

pp. C332-C340 ◽

Cited By ~ 6

Author(s):

J.C. Banach ◽

S. Clark ◽

B.P. Lamsal

Keyword(s):

Milk Protein ◽

High Protein ◽

Protein Concentrate ◽

Microstructural Changes ◽

Protein Nutrition

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

LWT ◽

10.1016/j.lwt.2017.06.021 ◽

2017 ◽

Vol 84 ◽

pp. 511-519 ◽

Cited By ~ 20

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 ◽