Co-precipitation of whey and pea protein – indication of interactions

Autor: Mette Christensen, Anders Hauer Møller, H.T. Kristensen, Trine Kastrup Dalsgaard, Mikka Stenholdt Hansen, Marianne Hammershøj

Publikováno v: Thorgaard Kristensen, H, Møller, A H, Christensen, M, Hansen, M S, Hammershøj, M & Dalsgaard, T K 2020, ' Co-precipitation of whey and pea protein – indication of interactions ', International Journal of Food Science and Technology, vol. 55, no. 8, pp. 2920-2930 . https://doi.org/10.1111/ijfs.14553

The aim was to optimise the yield of co-precipitation of whey protein isolate (WPI) and pea protein isolate (PPI) and compare co-precipitates and protein blends with respect to solubility. The yield of co-precipitates was tested with different protei

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b6acce436d52922da81cf81e611ab90
https://pure.au.dk/portal/da/publications/coprecipitation-of-whey-and-pea-protein--indication-of-interactions(3e79b4c1-0c9d-4cb3-9527-e920355e4d9c).html