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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...

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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

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