Impact of high hydrostatic pressure on casein micelle‐pea protein systems and comparison with heat treatment
Gabriela Serrano León,
Alexia Gravel,
Véronique Perreault
et al.
Abstract:Developing mixed systems with both plant‐ and animal‐based proteins is crucial to address the limitations in the techno‐functional properties of plant‐based proteins. While the impact of thermal co‐aggregation on mixed systems has been extensively studied, there is limited information on the effects of non‐thermal processes. Therefore, this study aimed to compare the effects of high hydrostatic pressure (HHP, 600 MPa–5 min) and heat (90°C for 60 min) treatments on the protein profiles in a mixed micellar casei… Show more
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