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Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes
Plant Foods for Human Nutrition, 2016Emanuele Zannini +2 more
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Plant-based milk alternatives an emerging segment of functional beverages: a review
Journal of Food Science and Technology, 2016Swati Sethi, S K Tyagi, Rahul K Anurag
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How well do plant based alternatives fare nutritionally compared to cow’s milk?
Journal of Food Science and Technology, 2017Sai Kranthi Vanga +2 more
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Comparison of the milk-clotting properties of three plant extracts
Food Chemistry, 2013MIGUEL A Mazorra-Manzano +2 more
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Drainage of Animal and Plant-Based Milk Foams
Milk is a multicomponent complex fluid comprised of proteins, fat droplets, sugars, minerals, vitamins, and essential amino acids. Bovine milk is an oil-in-water emulsion that also contains proteins in the form of unimers, micelles and aggregates. Milk can be transformed via chemical and/or mechanical processing into other food formulations such as ...openaire +1 more source
Plant proteases as milk-clotting enzymes in cheesemaking: a review
Dairy Science and Technology, 2013Manzoor Ahmad Shāh +2 more
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