Effect of pH-shifting on the Physicochemical Properties of Pea Proteins and Its Effect on the Texture of Hybrid Gels Formed with Casein Micelles

Hybrid systems combining animal and plant proteins are promising for developing sustainable, high-protein foods. However, structural incompatibility between proteins like casein and pea protein hinders the formation of stable systems such as gels. This study explores pH-shifting (alkalization at pH...

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Bibliographic Details
Published in:Foods
Main Authors: Raiane Rodrigues da Silva, Luis Henrique de Paula Souza, Lucas Silva de Sousa, Laura Destro Rodrigues, Gustavo Schäfer Nogueira, Luis Gustavo Lima Nascimento, Antônio Fernandes Carvalho
Format: Article
Language:English
Published: MDPI AG 2025-08-01
Subjects:
pea protein
casein
pH-shifting
structure
sustainability
Online Access:https://www.mdpi.com/2304-8158/14/16/2887

Internet

https://www.mdpi.com/2304-8158/14/16/2887

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