Pressure, shear, thermal, and interaction effects on quality attributes of pea–dairy protein colloidal dispersions

This study evaluated the feasibility of producing stable protein colloidal dispersion by blending dairy and pea proteins using ultra shear technology (UST). The influence different UST process parameters (shear, temperature, pressure, interactions) on quality attributes milk suspensions proportions viz., milk:pea 1:0.5, 1:1, 1:3 ratios was evaluated. treatment performed at 400 MPa pressure temperatures 40 70 °C. High processing (HPP) 25 ± 2 °C thermal 72 were conducted to pressure-only temperature-only effects. reduced particle size lower concentrations, however, aggregation particles observed above certain concentrations. For example, for °C, mean 1:0.5 2.48 23.06 ?m, respectively. HPP treatments did not alter samples. produced dispersions, with no sedimentation up 15 days storage 4 created homogenous dairy–pea blends, emulsions, or gel structures depending intensity concentration.