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The food nutrition and functional food team of the Chinese Academy of Agricultural Sciences reveals the application characteristics of pea protein in plant-based yogurt and its gel formation mechanism

 Last Update: 2022-05-08
 Source: Internet
 Author: User

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Plant-based yogurt products with pea protein as raw materials have the outstanding advantages of non-GMO and hypoallergenicity, which meet consumers' demand for nutritious and healthy food and have good market prospects .

In this study, the main commercial proteins of pea protein enterprises in China were used as raw materials to systematically compare the differences in the structure and functional properties of pea proteins from different sources, and to explore the effects and internal mechanisms of different raw materials on the gel properties of plant-based yogurt induced by lactic acid bacteria .

The research results were published in the top journal in the food field LWT - Food Science and Technolog (IF: 4.

Original link: https://doi.

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