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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |