Impact of protein ratio and thermal treatment on the aggregation and rheological properties of high-concentrated milk and pea protein suspensions
Title:
Impact of protein ratio and thermal treatment on the aggregation and rheological properties of high-concentrated milk and pea protein suspensions
Author:
Nascimento, Luis Gustavo Lima da Silva, Raiane Rodrigues Odelli, Davide Descamps, Amandine Trivelli, Xavier Casanova, Federico Marie, Rodolphe Martins, Evandro de Carvalho, Antônio Fernandes Delaplace, Guillaume de Sá Peixoto Junior, Paulo Peres