文献类型： 外文期刊
作者： Hu, Ge-Ge 1 ; Liu, Jing 1 ; Wang, Yi-Hui 1 ; Yang, Zhen-Nai 1 ; Shao, Hong-Bo 2 ;
作者机构： 1.Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Addit, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, 11 Fu Cheng Rd, Beijing 100048, Peoples R China
2.Yancheng Teachers Univ, Jiangsu Synthet Innovat Ctr Coastal Bioagr, Jiangsu Key Lab Bioresources Saline Soils, Yancheng 224002, Peoples R China
3.Jiangsu Acad Agr Sci JAAS, Inst Agr Resources & Environm, Salt Soil Agr Ctr, Nanjing 210014, Peoples R China
关键词： plant protein; double protein dairy; process flow; production; health effects; taste; flavor
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 8 期
页码：
收录情况： SCI
摘要： In recent years, a variety of double protein dairy products have appeared on the market. It is a dairy product made by replacing parts of animal protein with plant protein and then using certain production methods. For some countries with limited milk resources, insufficient protein intake and low income, double protein dairy products have a bright future. More and more studies have found that double protein dairy products have combined effects which can alleviate the relatively poor functional properties of plant protein, including solubility, foaming, emulsifying and gelling. In addition, the taste of plant protein has been improved. This review focuses on the current state of research on double protein dairy products. It covers some salient features in the science and technology of plant proteins and suggests strategies for improving their use in various food applications. At the same time, it is expected that the fermentation methods used for those traditional dairy products as well as other processing technologies could be applied to produce novelty foods based on plant proteins.
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