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Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products

In the context of growing interest in plant-based food products for their potential health benefits and sustainability, this study investigates the effect of mono- and diglycerides of fatty acids application on physico-chemical properties of various plant-based cream products, compared to lecithin a...

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Main Authors: Barbora Lapčíková, Lubomír Lapčík, Tomáš Valenta, Marie Chvatíková
Format: Artigo
Language:Inglês
Published: MDPI AG 2024-04-01
Series:Foods
Subjects:
cream products
o/w emulsions
recipe formulation
emulsifier
rheological behaviour
viscoelastic moduli
Online Access:https://www.mdpi.com/2304-8158/13/8/1225
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