Thermal treatment of lupin-based milk alternatives – Impact on lupin proteins and the network of respective lupin-based yogurt alternatives

In this study lupin-based milk alternative (LBMA), obtained from protein isolate of Lupinus angustifolius cv. Boregine, was homogenized and was subjected to different heat treatments (unheated; pasteurized: 80°C, 60s; ultra-high temperature heating (UHT): 140°C, 10s). Upon thermal treatment, lupin p...

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Veröffentlicht in:	Food research international 2016-11, Vol.89 (Pt 1), p.850-859
Hauptverfasser:	Hickisch, A., Bindl, K., Vogel, R.F., Toelstede, S.
Format:	Artikel
Sprache:	eng
Schlagworte:	CLSM Cryo-SEM Denaturation Heat treatment Lupin Milk alternative
Online-Zugang:	Volltext
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