Properties & Stability of Hybrid Pea-Dairy Protein Formulas
The aim of this study was to investigate the functional properties and stability of hybrid pea-dairy protein formulas. To achieve this goal, the combination of pea protein isolate (PPI) with dairy proteins such as micellar casein isolate (MCI), sodium caseinate (NaCas), whey protein aggregate (WPA) was evaluated. Samples stored for 2 and 4 weeks at 4oC and 20oC were visually assessed and physicoch