Article, 2024

Lupin protein-stabilized oil droplets contribute to structuring whey protein emulsion-filled gels

FOOD RESEARCH INTERNATIONAL, ISSN 0963-9969, Volume 178, 10.1016/j.foodres.2024.113987

Contributors

Grasberger, Katherine (Corresponding author) [1] Hammershoj, M. 0000-0001-9297-6526 [1] Corredig, Milena [1]

Affiliations

  1. [1] Aarhus Univ, CiFood Ctr Innovat Foods, Dept Food Sci, Aarhus, Denmark
    2. [NORA names: AU Aarhus University; University; Denmark; Europe, EU; Nordic; OECD]

Abstract

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Keywords

Emulsion-filled gels, Lupin protein, Plant-dairy protein mixtures, Rheology, Whey protein

Data Provider: Clarivate

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