Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs

There is a growing demand for new strategies to tailor the texture of fat-free fermented concentrated milk products, also referred to as milk protein-based (MPb) microgel dispersions. Methods should be easy to incorporate into the production scheme, offer labelling without added components and be co...

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Detalles Bibliográficos
Autores principales: Heck, Anisa, Nöbel, Stefan, Hitzmann, Bernd, Hinrichs, Jörg
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909656/
https://www.ncbi.nlm.nih.gov/pubmed/35267268
http://dx.doi.org/10.3390/foods11050635

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909656/
https://www.ncbi.nlm.nih.gov/pubmed/35267268
http://dx.doi.org/10.3390/foods11050635

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