Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions

Emulsion gels are gaining interest as fat replacers due to their benefits associated with calorie reduction and their versatility in a wide range of products. Their production process needs to be tailored to obtain the desired stability and physicochemical properties. This study investigated the eff...

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Detalles Bibliográficos
Autores principales: Alinovi, Marcello, Rinaldi, Massimiliano, Paciulli, Maria, Bot, Francesca, Barbanti, Davide, Chiavaro, Emma
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341143/
https://www.ncbi.nlm.nih.gov/pubmed/37444185
http://dx.doi.org/10.3390/foods12132447

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341143/
https://www.ncbi.nlm.nih.gov/pubmed/37444185
http://dx.doi.org/10.3390/foods12132447

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