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March 28, 2024Food HydrocolloidsOpen Access

Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route

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WXWenjie XiaTCTomasz Pawel CzajaMVMatías A. Via

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Xia et al. (2024) studied this question.

synapsesocial.com/papers/68e71ec4b6db64358769823chttps://doi.org/10.1016/j.foodhyd.2024.110045
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