Tesis Title: Food protein interactions.
Synergy in functionalities can be achieved by blending dairy and plant proteins, e.g. the storage modulus (G’) of heat-induced whey-soy gels was higher than the G’ of whey protein gels or soy gels alone. The aim of this research is to investigate the functional changes of dairy-plant protein blends by introducing protein-protein interactions with different processing methods and to elucidate the protein-protein interactions. Results from this research may enable us to manipulate protein-protein interactions between dairy and plant proteins and to make food ingredient with modified or tailored functionality.