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...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Barbora Lapčíková, Lubomír Lapčík, Tomáš Valenta, Marie Chvatíková
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2024-04-01
Цуврал:	Foods
Нөхцлүүд:	cream products o/w emulsions recipe formulation emulsifier rheological behaviour viscoelastic moduli
Онлайн хандалт:	https://www.mdpi.com/2304-8158/13/8/1225
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!