Effects of Pre-Emulsification with Thermal-Denatured Whey Protein on Texture and Microstructure of Reduced-Sodium Processed Cheese

Effects of Pre-Emulsification with Thermal-Denatured Whey Protein on Texture and Microstructure of Reduced-Sodium Processed Cheese

Thermal-denatured whey protein-milk fat emulsion gels with different degrees of pre-emulsification were prepared by pre-emulsifying milk fat with thermal-denatured whey protein and used in the preparation of reduced-sodium processed cheeses. The effect of the thermal-denatured whey protein pre-emuls...

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Bibliographic Details
Main Authors: Hongjuan Li, Yumeng Zhang, Hongyu Cao, Yuchen Zhang, Junna Wang, Xiaoyang Pang, Jiaping Lv, Shuwen Zhang, Jinghua Yu
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
reduced sodium
processed cheese
emulsifying salt
whey protein
pre-emulsification
Online Access:https://www.mdpi.com/2304-8158/12/15/2884

Internet

https://www.mdpi.com/2304-8158/12/15/2884

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