Researchers have unlocked a new opportunity to encapsulate dairy (casein) and pea protein together into one stable molecule to create "highly-nutritious" hybrid dairy products. "The objective of this ...

Pea protein also has a high percentage of hydrophobic proteins (65% to 80%), which the researchers determined made it a good model to represent plant-based proteins. In order to turn casein micelles ...

Scientists have developed a novel method of supplementing cow milk with vegetable protein using readily available current dairy processing equipment. A new report presents the study, which may open ...

Philadelphia, December 15, 2021 – Scientists from the Department of Food Science and Technology at The Ohio State University (Columbus, Ohio, USA) have developed a novel method of supplementing cow ...