Article ID Journal Published Year Pages File Type
10277958 Journal of Food Engineering 2012 8 Pages PDF
Abstract
► Whey/pea protein-based products can be formulated with κ-carrageenan and xanthan gum. ► Pea protein conferred higher viscosity and elasticity to systems than whey protein. ► A high pea protein content caused off-flavour and decreased sweet and cocoa flavour.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Effect of whey and pea protein blends on the rheological and sensory properties of protein-based systems flavoured with cocoa
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