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Effect of composition and processing method on physicochemical, structural, and rheological characteristics of milk and pea proteins hybrid gels

Lucas Silva de Sousa; Laura Destro Rodrigues; Davide Odelli; Raiane Rodrigues da Silva; Gustavo Schäfer Nogueira; Lucas Sales Queiroz; Paulo Peres de Sá Peixoto Junior; Antônio Fernandes de Carvalho
Food Research International · Vol. 225 · pp. 118026 · 2026
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Abstract

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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2026-02-01
Publication Year2026
Volume225
Pages118026
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2025.118026
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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