Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance.

@article{Mcclements2019PlantbasedMA,
  title={Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance.},
  author={David Julian Mcclements and Emily D. Newman and I. McClements},
  journal={Comprehensive reviews in food science and food safety},
  year={2019},
  volume={18 6},
  pages={
          2047-2067
        }
}
Many consumers are interested in decreasing their consumption of animal products, such as bovine milk, because of health, environmental, and ethical reasons. The food industry is therefore developing a range of plant-based milk alternatives. These milk substitutes should be affordable, convenient, desirable, nutritional, and sustainable. This article reviews our current understanding of the development of plant-based milks. Initially, an overview of the composition, structure, properties, and… 
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It is demonstrated that nutritional and physicochemical properties of plant-based milk substitutes are strongly dependent on the plant source, processing and fortification and therefore, consumer awareness is important when these products are used as an alternative to cow’s milk in the diet.
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