Incorporation of Pork Meat and Blood Plasma Proteins into a Cocoa Cream Matrix: Characterization, Comparison of Functional Properties, and In Vitro Simulated Digestion

Incorporation of Pork Meat and Blood Plasma Proteins into a Cocoa Cream Matrix: Characterization, Comparison of Functional Properties, and In Vitro Simulated Digestion

Consumer requirements for confectionery products have changed significantly over the past decade. These changes are evident in the growing demand for products that are high in protein but lower in energy content and, as a result, the market for these types of products is expanding. This study compar...

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Bibliographic Details
Main Authors: Milica Stožinić, Đurđica Ačkar, Branislav Šojić, Tea Sedlar, Ljiljana Popović, Biljana Pajin, Ivana Flanjak, Maja Bulatović, Jovana Petrović, Ivana Nikolić, Ivana Lončarević
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
protein
cocoa cream product
functional properties
amino acid content
in vitro digestibility
Online Access:https://www.mdpi.com/2304-8158/14/14/2547
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