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Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions

Emulsion gels are gaining interest as fat replacers due to their benefits associated with calorie reduction and their versatility in a wide range of products. Their production process needs to be tailored to obtain the desired stability and physicochemical properties. This study investigated the eff...

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Principais autores: Marcello Alinovi, Massimiliano Rinaldi, Maria Paciulli, Francesca Bot, Davide Barbanti, Emma Chiavaro
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2023-06-01
coleção:Foods
Assuntos:
emulsion gels
whey proteins
physical stability
particle size
rheology
fat blocker
Acesso em linha:https://www.mdpi.com/2304-8158/12/13/2447
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