Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology

Soy-based yoghurt alternatives are nowadays preferred by consumers. However, they are often perceived as too firm or too soft, sandy, or fibrous. In order to improve this, fibres, especially as in form of microgel particles (MGP), and fats are added to the soy matrix to create a creamy mouthfeel. Bo...

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Detalles Bibliográficos
Autores principales: Saavedra Isusi, Gabriela Itziar, Paz Puga, Domenica, van der Schaaf, Ulrike Sabine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833962/
https://www.ncbi.nlm.nih.gov/pubmed/35159446
http://dx.doi.org/10.3390/foods11030294

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833962/
https://www.ncbi.nlm.nih.gov/pubmed/35159446
http://dx.doi.org/10.3390/foods11030294

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