“FUNCTIONAL DIFFERENCES BETWEEN dairy and plant proteins will affect performance in beverage and bar applications,” said Hong Jiang, Wisconsin Center for Dairy Research, in her presentation titled “Characterization of Functional and Sensory Properties of Commercial...
December 1, 2014 - Emphasis is currently being placed on the sustainability, low cost and nutritional properties of plant-based proteins as an alternative to the established animal-based proteins currently on the market, resulting in an emergence of novel protein...
