Effects of Pre-Emulsification with Thermal-Denatured Whey Protein on Texture and Microstructure of Reduced-Sodium Processed Cheese

Thermal-denatured whey protein-milk fat emulsion gels with different degrees of pre-emulsification were prepared by pre-emulsifying milk fat with thermal-denatured whey protein and used in the preparation of reduced-sodium processed cheeses. The effect of the thermal-denatured whey protein pre-emuls...

Descripción completa

Detalles Bibliográficos
Autores principales: Li, Hongjuan, Zhang, Yumeng, Cao, Hongyu, Zhang, Yuchen, Wang, Junna, Pang, Xiaoyang, Lv, Jiaping, Zhang, Shuwen, Yu, Jinghua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418433/
https://www.ncbi.nlm.nih.gov/pubmed/37569152
http://dx.doi.org/10.3390/foods12152884

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418433/
https://www.ncbi.nlm.nih.gov/pubmed/37569152
http://dx.doi.org/10.3390/foods12152884

Ejemplares similares