Plant protein and animal protein mixtures: Gelation and complex assembly

Landbrug og biologi

• animal proteins 100%
• gelation 92%
• plant proteins 90%
• gels 41%
• rapeseed protein 29%
• lactoglobulins 29%
• proteins 29%
• rheological properties 24%
• whey protein 20%
• lysozyme 18%
• anisotropy 15%
• titration 13%
• ingredients 10%
• mixing ratio 8%
• calorimetry 7%
• egg albumen 6%
• whey 6%
• selectivity (chemistry) 6%
• protein sources 5%
• food industry 5%
• animals 2%