Sensory perception and digestibility of a protein pudding-type dessert with an omega-3 nanoemulsion designed for older adults
The development of senior-friendly foods requires balancing nutritional enhancement with sensory acceptance. This study focused on creating a pudding-type dessert enriched with whey protein (10%) and omega-3 nanoemulsions (5%), varying in isinglass concentration (1–4%) to address older adults’ nutri...
Gardado en:
| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Assuntos: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S2772502225006833 |
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