Influence of the oil phase type and volume fraction on the properties of plant-based creams based on pea protein-pectin emulsion gels
Pea protein-high methoxyl pectin (PP-HMP) emulsion gels were used to replace 20 % cocoa butter substitute for plant-based cream. This study investigated the effects of oil type and volume fraction on the properties of pre-whipping cream emulsions and the characteristics of a plant-based cream based...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Elsevier
2025-01-01
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| سلاسل: | Current Research in Food Science |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.sciencedirect.com/science/article/pii/S2665927125002898 |
| الوسوم: |
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