Title :

Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits?

Author(s) :

Lima Nascimento, Luis Gustavo [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Universidade Federal de Viçosa [Brasil] = Federal University of Viçosa [Brazil] = Université fédérale de Viçosa [Brésil] [UFV [Brésil]]
Odelli, Davide [Auteur]
Universidade Federal de Viçosa [Brasil] = Federal University of Viçosa [Brazil] = Université fédérale de Viçosa [Brésil] [UFV [Brésil]]
Fernandes de Carvalho, Antônio [Auteur]
Universidade Federal de Viçosa [Brasil] = Federal University of Viçosa [Brazil] = Université fédérale de Viçosa [Brésil] [UFV [Brésil]]
Martins, Evandro [Auteur]
Universidade Federal de Viçosa [Brasil] = Federal University of Viçosa [Brazil] = Université fédérale de Viçosa [Brésil] [UFV [Brésil]]
Delaplace, Guillaume [Auteur]
Unité Matériaux et Transformations (UMET) - UMR 8207
Peres De Sa Peixoto Jr, Paulo [Auteur]
Unité Matériaux et Transformations (UMET) - UMR 8207
Nogueira Silva, Naaman Francisco [Auteur]
Federal University of São Carlos [UFSCar]
Casanova, Federico [Auteur]
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark Denmark

Journal title :

Foods

Volume number :

1212

Pages :

2385

Publisher :

MDPI AG

Publication date :

2023-06-15

ISSN :

2304-8158

HAL domain(s) :

Sciences du Vivant [q-bio]/Ingénierie des aliments

English abstract : [en]

In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a ...
Show more >In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a strategy to overcome the scarce functional and sensorial properties of plant proteins. Based on this mixture were designed several colloidal systems such as suspensions, gels, emulsions, and foams which can be found in many food products. This review aims to give profound scientific insights on the challenges and opportunities of developing such binary systems which could soon open a new market category in the food industry. The recent trends in the formulation of each colloidal system, as well as their limits and advantages are here considered. Lastly, new approaches to improve the coexistence of both milk and plant proteins and how they affect the sensorial profile of food products are discussed.Show less >

Language :

Anglais

Peer reviewed article :

Oui

Audience :

Internationale

Popular science :

Non

Administrative institution(s) :

Université de Lille
CNRS
INRAE
ENSCL

Collections :

• Unité Matériaux et Transformations (UMET) - UMR 8207

Research team(s) :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Submission date :

2023-12-22T13:03:22Z