Combining plant and dairy proteins in food colloid design

Current Opinion in Colloid & Interface Science - Tập 56 - Trang 101507 - 2021
Emma B.A. Hinderink1,2, Adeline Boire3, Denis Renard3, Alain Riaublanc3, Leonard M.C. Sagis4, Karin Schroën2, Saïd Bouhallab5, Marie-Hélène Famelart5, Valérie Gagnaire5, Fanny Guyomarc'h5, Claire C. Berton-Carabin2,3
1TiFN, P.O. Box 557, 6700, AN, Wageningen, the Netherlands
2Laboratory of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708, WG Wageningen, the Netherlands
3INRAE, UR 1268, Biopolymères, Interactions, Assemblages, F-44316, Nantes, France
4Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708, WG Wageningen, the Netherlands
5INRAE, Institut Agro, STLO, F-35042 Rennes, France

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