Background: The traditional dairy-cattle-based industry is becoming increasingly diversified
with milk and milk products from non-cattle dairy species. The interest in non-cattle milks has …

Goat milk has a long history of use for human nutrition. There are a number of studies
investigating the technofunctional properties and nutritional value of goat milk for production …

The effect of ionic strength on the heat-induced gelation of quinoa protein isolates (QPI) at
pH 7 was investigated. The gelation behaviour and gel strength were characterised by …

Cow milk is the most common dairy milk and has been extensively researched for its
functional, technological and nutritional properties for a wide range of products. One such …

This study evaluated the rheological, textural, and microstructural characteristics of CaSO 4-
induced soy protein isolate (SPI) gels in the presence of various sesbania gum (SG) …

The impact of high pressure homogenisation (HPH) on physico-chemical, microstructural,
and rheological properties of quinoa protein isolate (QPI) suspensions were studied …

In this study, the gel properties of myofibrillar proteins (MPs) from four meat sources (fish,
beef, sheep, and pork) were compared. Oscillatory rheology measurements including …

This study aimed to investigate the properties of heat-induced gels (85° C for 30 min) of
quinoa protein isolate (QPI) in the presence and absence of various polysaccharides …

Fermentation of milk is commonly used throughout the world to produce a variety of foods
with different health benefits. We hypothesised that due to differences in physicochemical …

Substitution of animal proteins by plant proteins to reduce the consumption of animal
proteins is a trend in the field of food consumption. Heteroprotein complex coacervation …